For a smoother soup, use an immersion blender to puree directly in the pot, or carefully transfer the soup in batches to a regular blender. Be careful when blending hot liquids! The cayenne pepper adds a subtle warmth; adjust the amount to your preference. Smoked paprika is also a great addition. This soup freezes well. Allow it to cool completely before transferring to airtight containers and freezing for up to 3 months. Consider adding a diced apple for a touch of sweetness and tartness
Butternut Squash and Turnip Soup
-
PREP TIME20 mins
-
COOK TIME30 mins
-
TOTAL TIME50 mins
-
SERVING4 People
-
VIEWS354
Embrace the unexpected! This vibrant soup transforms humble root vegetables into a symphony of sweet and savory flavors, perfect for a cozy autumn evening.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate22 g
-
Cholesterol24 mg
-
Fiber4 g
-
Protein3 g
-
Saturated Fat6 g
-
Sodium854 mg
-
Sugar11 g
-
Fat13 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. (2 minutes)
02 Step
Recipe View Add the butternut squash, turnips, celery, onion, and garlic. Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 8-10 minutes.
03 Step
Recipe View Pour in the chicken stock, add the bay leaf, honey, black pepper, nutmeg, coriander, and cayenne pepper. Bring to a simmer.
04 Step
Recipe View Reduce heat to low, cover, and simmer gently until all the vegetables are very tender, about 20 minutes.
05 Step
Recipe View Remove and discard the bay leaf. Taste and adjust seasoning with salt as needed. (2 minutes)
06 Step
Recipe View Serve hot, garnished with a swirl of cream or a sprinkle of toasted pumpkin seeds, if desired.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Kole Strosin
Jul 30, 2024I used vegetable broth to make it vegan, and it was still incredibly flavorful.
Armand Quitzon
Jun 12, 2024I found it a bit bland, so I added a squeeze of lemon juice at the end, and it brightened it right up!
Sandrine Greenfelder
Jun 10, 2024The perfect balance of sweet and savory. I added a pinch of ginger, which really enhanced the flavor!
Ernestine Wisozk
Apr 11, 2024I was hesitant about the turnips, but this soup was amazing! My family loved it.
Keven Blick
Mar 16, 2024I pureed it completely and it was so smooth and velvety. A real crowd-pleaser!
Lupe Metz
Mar 13, 2024I roasted the vegetables first, as suggested, and it made a huge difference! So delicious!
Polly Wolff
Oct 2, 2023Easy to make and so comforting on a cold day. Will definitely make it again!
Jalen Deckow
Sep 30, 2023This is my go-to recipe for a cozy fall meal. It's so versatile and easy to adapt to my taste.
Sid Torpwillms
Apr 15, 2023I love the hint of spice from the cayenne pepper. It adds a nice warmth to the soup.
Kade Von
Apr 2, 2023I didn't have turnips, so I substituted sweet potatoes. It was still delicious!