Butternut Squash And Turnip Soup Recipe

Name: Butternut Squash And Turnip Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash, seeded peeled and diced; 1 lb turnip, peeled and diced; 4 cups low sodium vegetable broth; 4 cups water; 3 dried chipotle peppers; 3 -4 bay leaves; 1 teaspoon black peppercorns; 1 large onion, diced; 4 minced garlic cloves; 1 cup chopped fresh parsley; 2 cups sliced button mushrooms; 1 tablespoon coconut oil

Servings: persons

1 medium butternut squash, seeded peeled and diced
1 lb turnip, peeled and diced
4 cups low sodium vegetable broth
4 cups water
3 dried chipotle peppers
3 -4 bay leaves
1 teaspoon black peppercorns
1 large onion, diced
4 minced garlic cloves
1 cup chopped fresh parsley
2 cups sliced button mushrooms
1 tablespoon coconut oil

1
In a large, heavy-bottomed pot, combine water, stock, squash, turnips, chipotles, peppercorns, and bay leaves.
2
Cook for 30-40 minutes on medium heat, until veggies are tender.
3
When done, remove leaves and chipotles, and set aside to cool a bit.
4
Meanwhile, heat oil in a large, non-stick frying pan, until melted. Add onions and garlic, and cook for 1-2 minutes.
5
Add parsley and mushrooms, and cook for another 3-4 minutes until softened.
6
Combine cooked onion mixture with cooked squash mixture. Allow to cool.
7
Using either a food processor or immersion blender, puree the mixture until it achieves a consistent texture. (If using a food processor, you will have to work in portions).
8
Season as desired.
9
This recipe can be served warm or cold. If served cold, add a dollop of light sour cream or plain yogurt.

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium butternut squash, seeded peeled and diced, 1 lb turnip, peeled and diced, 4 cups low sodium vegetable broth, 4 cups water, and more.

Yes, Butternut Squash And Turnip Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash And Turnip Soup

How did you like this recipe?

Frequently Asked Questions