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Butternut Squash and Turnip Soup

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“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.”
READY IN:
1hr 40mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  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.

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