Butternut Squash and Turnip Soup

Butternut Squash and Turnip Soup

Before you go ‘yuck’, give it a try! An abundance of turnips prompted me to find a different use for them.

Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Yield:
4 servings
Servings:
4

Ingredients

  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cups cubed butternut squash
  • 2 cups cubed turnips
  • 1 cup thinly sliced celery
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 quart chicken stock
  • 1 bay leaf
  • 1 tablespoon honey
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground nutmeg
  • 3/8 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • 1 pinch salt to taste

Directions

Step 1
Heat the butter and olive oil in a skillet over medium heat. Stir in the butternut squash, turnips, celery, onion, and garlic; cook and stir until the vegetables just begin to brown, about 10 minutes. Meanwhile, heat the chicken stock in a large pot over medium heat until simmering.

Step 2
Transfer the vegetables to simmering stock, and add the bay leaf, honey, pepper, nutmeg, coriander, cayenne pepper, and salt. Continue simmering until all the vegetables are softened, about 20 minutes. Remove the bay leaf before serving.

Cook’s Note:

The stock I use has plenty of sodium, and I found I didn't need to add any extra salt. If you use homemade stock, add salt to taste.

Nutrition Facts (per serving)

204
Calories
13g
Fat
22g
Carbs
3g
Protein
Nutrition Facts
Servings Per Recipe 4
Calories 204
% Daily Value *
Total Fat13g 17%
Saturated Fat6g 31%
Cholesterol24mg 8%
Sodium854mg 37%
Total Carbohydrate22g 8%
Dietary Fiber4g 14%
Total Sugars11g
Protein3g
Vitamin C32mg 161%
Calcium88mg 7%
Iron1mg 6%
Potassium515mg 11%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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