Butternut Squash And Turnip Green 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 GREEN CURRY SOUP



Butternut Squash and Green Curry Soup image

This creamy, vibrant soup is a Thai-inspired version of the puréed squash soup you know and love. The green curry paste, which is relatively easy to find in the international aisle of the grocery store, along with coconut milk and fish sauce, perfectly complements the butternut squash's sweetness. But it's the topping - a spin on miang kham, a snack in Thailand and Laos full of peanuts, coconut and chiles - that's the real standout.

Provided by Samin Nosrat

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 20

4 tablespoons coconut oil or neutral-tasting oil
3 medium shallots, diced
1 (2-inch) piece of fresh ginger, peeled and thinly sliced
1 lemongrass stalk, cut into 3-inch pieces
Kosher salt
2 medium butternut squashes (about 4 pounds), peeled, seeded and cut into about 3/4-inch cubes
2 (13 1/2-ounce) cans coconut milk
6 to 8 tablespoons Thai green curry paste, or to taste
3 tablespoons fish sauce
3 to 4 cups water or chicken stock, preferably homemade
3/4 cup raw peanuts
3/4 cup unsweetened raw coconut flakes
2 tablespoons fish sauce
8 small dried red chiles, such as Japones or chiles de árbol, thinly sliced
1 tablespoon neutral-tasting or melted coconut oil
1 tablespoon minced lemongrass
1 teaspoon sugar
10 lime leaves, thinly sliced (optional)
Handful of Thai or Italian basil leaves
2 to 3 limes, quartered

Steps:

  • Heat oven to 300 degrees. Melt oil in a large Dutch oven or soup pot over medium-high heat. When oil shimmers, add shallots, ginger, lemongrass and a generous pinch of salt. Reduce heat to low. Cook, stirring occasionally, until shallots are tender and just starting to brown, about 18 minutes.
  • Add squash, coconut milk, curry paste, 3 tablespoons fish sauce and 3 cups water or stock. Increase heat to high. When liquid comes to a boil, reduce to a simmer and cook the soup covered until squash is tender, about 25 minutes.
  • Make garnish while soup cooks: In a medium mixing bowl, toss together peanuts, coconut flakes, fish sauce, chiles, 1 tablespoon oil, the minced lemongrass, the sugar and the lime leaves, if using.
  • Spread mixture out onto a baking sheet in a single layer. Bake for 18 to 20 minutes, stirring every 3 minutes after the first 10 minutes. Remove from oven when coconut is deep golden brown, and pour mixture immediately into a bowl to prevent overcooking. Stir to combine, and set aside.
  • Remove soup from heat. Remove lemongrass stalks from pot. Use a hand blender to purée soup. Alternatively, transfer soup in batches to a blender or food processor and purée. Taste and adjust for salt and curry paste. Add water or stock to thin soup to the desired consistency.
  • Thinly slice the basil leaves and arrange on a small plate or platter, along with lime wedges and peanut mixture. Serve soup hot with garnishes.

Nutrition Facts : @context http, Calories 577, UnsaturatedFat 15 grams, Carbohydrate 45 grams, Fat 43 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 26 grams, Sodium 1287 milligrams, Sugar 11 grams, TransFat 0 grams

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

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

BUTTERNUT SQUASH, TURNIP, AND GREEN-BEAN QUINOA



Butternut Squash, Turnip, and Green-Bean Quinoa image

Categories     Side     Steam     Vegetarian     Quick & Easy     High Fiber     Low/No Sugar     Quinoa     Green Bean     Turnip     Butternut Squash     Simmer     Boil     Gourmet     Fat Free     Sugar Conscious     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

2/3 cupquinoa
1 1/3 cups water
1/2 teaspoon salt
1 medium turnip
1 large garlic clove
4 scallions
2 ounces green beans
1 cup 1/3-inch cubes butternut squash

Steps:

  • In a sieve rinse quinoa under cold running water until water runs clear.
  • In a small saucepan bring water to a boil with quinoa and salt and simmer mixture, covered, over moderately low heat until just cooked through, 5 to 10 minutes. Drain quinoa in sieve (do not rinse) and spread out on a plate to cool.
  • Peel turnip and cut into 1/3-inch cubes. Mince garlic. Slice scallions thin on the diagonal and cut beans into 1/3-inch pieces.
  • In a steamer set over 1 inch boiling water combine squash, turnip, and garlic and steam vegetables, covered, 7 minutes, or until almost tender. Add beans, quinoa, and salt and pepper to taste and steam 3 minutes, or until beans are crisp-tender. Transfer mixture to a bowl and toss with scallions.

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