Butternut Squash & Turnip Soup

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 166.5
  • Total Fat: 6.2 g
  • Cholesterol: 12.3 mg
  • Sodium: 814.2 mg
  • Total Carbs: 25.5 g
  • Dietary Fiber: 5.0 g
  • Protein: 4.8 g

View full nutritional breakdown of Butternut Squash & Turnip Soup calories by ingredient
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This is a lightened down variation of a pumpkin, turnip soup I found. This is a lightened down variation of a pumpkin, turnip soup I found.
Number of Servings: 5


    1 T butter
    1 T cooking oil
    1 small onions chopped
    1 medium Potato
    3 medium Turnips
    Butternut Squash to make 2 cups puree
    2 cans Chicken Broth
    Few dashes black pepper
    1 cup 1% Milk, or less


Original recipe asked for pureed pumpkin, peeling the turnips and heavy cream. I altered it by using roasted butternut squash cubes instead of pumpkin. I left the skin on all of the vegetables since it gets pureed anyway. And I used milk instead of the 1/4 cup of heavy cream it asked for and just added it to the serving dishes when re-heating instead of mixing it into the whole soup. I would try a dash or two of ginger when making it again.


Saute the onion in butter and oil. Add cubed potato and turnip and saute. Add chicken broth and butternut squash cubes or puree. Cook 30 - 40 minutes until all vegetables are tender.

Puree in small quantities as food processor or blender will handle. Reheat and add milk as desired.

Serving Size: Makes 5 - 1 cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user WARMSPRINGDAY.

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