Butternut & Turnip Soup

Prep Time
Cook Time
1h 15m
Ready In

"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. That turnip was the perfect complement, and now my soup tastes just right. For me at least!"

Original recipe yields 8 servings


  • Serving Size: 1 (348.5 g)
  • Calories 145.2
  • Total Fat - 6.4 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 24.3 mg
  • Sodium - 70.9 mg
  • Total Carbohydrate - 19.7 g
  • Dietary Fiber - 3 g
  • Sugars - 4.2 g
  • Protein - 4.6 g
  • Calcium - 73.8 mg
  • Iron - 1.8 mg
  • Vitamin C - 20.9 mg
  • Thiamin - 0.2 mg

Step 1

Heat oil and butter over medium heat, add onion and carrots and saute until soft.

Step 2

Add garlic and saute a few more minutes.

Step 3

Add a bit of salt at each stage of the recipe, then a bit more at the end if needed. I use a total of 1 1/2 teaspoons kosher salt for the entire recipe.

Step 4

Add squash, turnip and bouillon, then just enough water to barely cover the veggies.

Step 5

Cover and bring to a low boil, then reduce heat to low and simmer for 35 minutes or until squash is tender.

Step 6

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.

Step 7

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.

Step 8

Puree the vegetable soup in blender until smooth, then stir it into the thickened roux.

Step 9

Add the spices, salt and pepper to taste.

Tips & Variations

  • I use a 4 quart pan with lid for the vegetables and a 3 quart pan without lid for the roux.