Butternut And Turnip Soup Recipes

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BUTTERNUT SQUASH AND TURNIP GREEN SOUP



Butternut Squash and Turnip Green Soup image

Y'all, this is so good. With a hint of spice and Creole flavor, the butternut squash adds a little sweet to the turnip greens balancing the bitter and sweet. The andouille smoked sausage adds both warmth and flavor to the dish.

Provided by Jonathan Batchelor

Time 1h25m

Yield 12

Number Of Ingredients 17

1 small butternut squash - peeled, seeded, and chopped
1 (32 ounce) carton reduced-sodium chicken broth
1 (28 ounce) can diced tomatoes, undrained
2 ½ cups water
1 (15.5 ounce) can black beans, rinsed and drained
1 (15.8 ounce) can great northern beans, rinsed and drained
1 bunch turnip greens
3 tablespoons olive oil, divided
1 teaspoon white sugar
¾ teaspoon Creole seasoning
¾ teaspoon garlic powder
¼ teaspoon salt
2 (12 ounce) packages Cajun-style andouille sausage, sliced
1 medium onion, chopped
1 (14.5 ounce) can chicken broth
1 (1.4 ounce) package vegetable soup mix (such as Knorr®)
salt and ground black pepper to taste

Steps:

  • Combine butternut squash, reduced-sodium chicken broth, diced tomatoes, water, black beans, great northern beans, turnip greens, 1 1/2 tablespoons olive oil, sugar, Creole seasoning, garlic powder, and salt in a large pot over medium-high heat. Bring to a boil.
  • Meanwhile, heat remaining olive oil in a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until sausage is browned and crumbly and onion is translucent, 5 to 7 minutes. Add regular chicken broth and scrape up all the browned bits on the bottom of the skillet. Pour the mixture into the soup pot.
  • Reduce heat and simmer soup until squash and greens are tender, about 45 minutes. Season with salt and pepper.

Nutrition Facts : Calories 369.7 calories, Carbohydrate 32.7 g, Cholesterol 34.5 mg, Fat 20.3 g, Fiber 7.8 g, Protein 14.9 g, SaturatedFat 6.2 g, Sodium 1092.7 mg, Sugar 5.6 g

BUTTERNUT SQUASH AND TURNIP SOUP



Butternut Squash and Turnip Soup image

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

Provided by Rosemary Stanley

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 15

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
⅜ teaspoon ground coriander
⅛ teaspoon cayenne pepper
1 pinch salt to taste

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 204 calories, Carbohydrate 22.3 g, Cholesterol 23.6 mg, Fat 13 g, Fiber 3.8 g, Protein 2.7 g, SaturatedFat 6.2 g, Sodium 853.7 mg, Sugar 10.6 g

BUTTERNUT SQUASH AND TURNIP SOUP



Butternut Squash and Turnip Soup image

This is an original recipe, created from the need to do something with a squash and some turnips before they expired. It makes quite a few servings, so if desired, it can be halved, and a smaller squash (i.e. acorn squash) can be used.

Provided by actress_singer_danc

Categories     Stocks

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 12

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

Steps:

  • In a large, heavy-bottomed pot, combine water, stock, squash, turnips, chipotles, peppercorns, and bay leaves.
  • Cook for 30-40 minutes on medium heat, until veggies are tender.
  • When done, remove leaves and chipotles, and set aside to cool a bit.
  • Meanwhile, heat oil in a large, non-stick frying pan, until melted. Add onions and garlic, and cook for 1-2 minutes.
  • Add parsley and mushrooms, and cook for another 3-4 minutes until softened.
  • Combine cooked onion mixture with cooked squash mixture. Allow to cool.
  • 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).
  • Season as desired.
  • This recipe can be served warm or cold. If served cold, add a dollop of light sour cream or plain yogurt.

Nutrition Facts : Calories 112.3, Fat 2.1, SaturatedFat 1.5, Sodium 53.6, Carbohydrate 23.9, Fiber 4.8, Sugar 6.6, Protein 3

BUTTERNUT SQUASH AND CARROT SOUP



Butternut Squash and Carrot Soup image

I got this golden soup recipe from a friend. Sometimes I add a few slices of red pepper to change up the flavor a bit. -Pat Roberts, Thornton, Ontario

Provided by Taste of Home

Categories     Lunch

Time 7h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, sliced
1/4 teaspoon minced fresh gingerroot
1 small butternut squash (about 2 pounds), peeled and cut into 1-inch cubes (about 5 cups)
1 pound fresh baby carrots
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1 carton (32 ounces) chicken broth
1/2 cup half-and-half cream
Sliced green onions, optional

Steps:

  • In a large skillet, heat oil over medium-high heat; saute onion, garlic and ginger until tender, 4-5 minutes. Transfer to a 5-qt. slow cooker., Add all remaining ingredients except cream and green onions. Cook, covered, on low until vegetables are soft, 7-9 hours., Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to slow cooker. Stir in cream; heat through. If desired, top with green onions. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.

Nutrition Facts : Calories 121 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 695mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED-SQUASH-AND-PARSNIP SOUP



Roasted-Squash-and-Parsnip Soup image

Honeynut squash (butternut also works well), parsnips, leeks, and Granny Smith apples are roasted with fresh thyme and sage, then pureed for the base of this satisfying soup. Brown butter adds wonderful depth of flavor, and each bowl is finished with crispy fried sage and a trio of seeds (pumpkin, sesame, and poppy).

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h50m

Number Of Ingredients 11

4 pounds honeynut or butternut squash, halved lengthwise (from 2 to 3 honeynuts or 1 large butternut)
2 tablespoons extra-virgin olive oil, plus more for frying and drizzling
Kosher salt and freshly ground pepper
1 pound parsnips (4 to 5 medium), peeled and halved lengthwise
2 pounds leeks (3 medium), white and light-green parts only, halved lengthwise and thoroughly washed and drained
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh sage leaves, plus whole leaves for frying
2 Granny Smith apples (1 pound), halved and cored
1 quart low-sodium chicken broth
1 stick unsalted butter
Toasted pepitas, toasted sesame seeds, and poppy seeds, for serving

Steps:

  • Preheat oven to 400 degrees, with racks in upper and lower thirds. Scoop seeds and pulp from squash; discard. (Or lightly coat seeds in oil, season with salt, and roast on a rimmed baking sheet until crisp and darkened slightly, about 20 minutes; let cool and reserve for garnish.) On a rimmed baking sheet, rub squash halves with 1 tablespoon oil and season with salt; turn cut-sides down. On another rimmed baking sheet, toss parsnips and leeks with remaining 1 tablespoon oil, season with salt, and sprinkle evenly with thyme and chopped sage; spread in a single layer.
  • Roast 30 minutes. Add apples to sheet with squash, cut-sides up. Continue roasting until vegetables turn golden brown in places and are easily pierced with the tip of a knife, 15 to 20 minutes more. When cool enough to handle, scoop flesh from squash; transfer half to a blender with half of other vegetables and apples, 2 cups broth, and 1 cup water. Puree until smooth, adding more water as needed if too thick to self-level. Pour through a sieve into a pot. Repeat process with remaining vegetables, apples, broth, and 1 more cup water.
  • Melt butter in a small saucepan over medium heat, swirling occasionally, until fragrant and golden brown and dark-brown sediment particles form in bottom of pan, 8 to 10 minutes. Stir brown butter into soup; season with salt and pepper. Rewarm soup over medium-low heat, stirring occasionally and adding more water as necessary until it reaches desired consistency.
  • Wipe pan clean. Heat 1/4 inch of oil over medium-high. When it shimmers, add a handful of sage leaves; cook, stirring a few times, until darkened slightly, 20 to 30 seconds. Transfer to paper towels, season with salt, and let stand until cool and crisp, 2 to 3 minutes. Fry more sage as desired. Serve soup topped with crisped sage, pepitas, sesame seeds, poppy seeds, and a drizzle of oil.

BUTTERNUT AND TURNIP SOUP



Butternut and Turnip Soup image

Okay, before you turn up your nose, just hear me out :) Butternut soup always tastes a little too sweet for me, so today I tried adding a turnip. It was the perfect complement, now the taste is just right. For me at least!

Provided by puppitypup

Categories     Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

2 teaspoons olive oil
1 teaspoon butter
1 large onion, chopped
1 -2 carrot, sliced fine
2 teaspoons crushed garlic
1 butternut squash, peeled and diced
1 turnip, diced
1 1/2 sodium-free chicken bouillon
4 cups water
3 tablespoons butter
3 tablespoons flour
2 cups unsweetened almond milk (unflavored) or 2 cups milk
1 -2 teaspoon coriander
1 -2 teaspoon paprika
salt and pepper, to taste

Steps:

  • Heat oil and butter over medium heat, add onion and carrots and saute until soft.
  • Add garlic and saute a few more minutes.
  • Add a bit salt at each stage, then a little more if needed at the end. I use a total of 1 1/2 teaspoons kosher salt for the entire recipe.
  • Add squash, turnip and bouillon, then just enough water to barely cover the veggies.
  • Cover and bring to a low boil, then reduce heat to low and simmer for 35 minutes or until squash is tender.
  • Select a pan to make the roux (white sauce). I use a large, wide pan, large enough to hold the roux plus the vegetable soup.
  • Make the roux by sauteeing flour in butter til golden, then slowly stir in the milk or almond milk. Heat until thickened, stirring frequently, then turn off heat.
  • Puree the vegetable soup in blender until smooth, then stir it into the thickened roux.
  • Add the spices, salt and pepper to taste.

Nutrition Facts : Calories 145.4, Fat 6.3, SaturatedFat 3.3, Cholesterol 12.7, Sodium 249.3, Carbohydrate 22.8, Fiber 3.8, Sugar 5, Protein 2.4

TURNIP & BUTTERNUT SMASH



Turnip & butternut smash image

For an alternative to mashed potato or served with another potato dish, try crushing up root vegetables with plenty of butter and nutmeg

Provided by Good Food team

Categories     Dinner, Side dish

Time 30m

Number Of Ingredients 6

1 large turnip , cut into chunks
1 small butternut squash , cut into chunks
2 medium potatoes , cut into chunks
2 tbsp milk
50g butter
good grating nutmeg

Steps:

  • Put the vegetables in a large pan, cover with water and bring to the boil. Simmer for 15 mins or until the vegetables are very tender, then drain.
  • Leave the vegetables to steam dry in a colander for a few mins, then return to the pan. Add the milk, butter and nutmeg, then season. Crush the vegetables to a chunky mash and serve.

Nutrition Facts : Calories 190 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

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