Butternut Squash and Turnip Soup Recipe

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Butternut Squash and Turnip Soup
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  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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 111.3 Kcal (466 kJ)
Calories from fat 33.02 Kcal
% Daily Value*
Total Fat 3.67g 6%
Cholesterol 1.2mg 0%
Sodium 549.25mg 23%
Potassium 395.9mg 8%
Total Carbs 17.81g 6%
Sugars 5.02g 20%
Dietary Fiber 2.83g 11%
Protein 3.39g 7%
Vitamin C 24.1mg 40%
Vitamin A 0.1mg 5%
Iron 1.7mg 9%
Calcium 58.4mg 6%
Amount Per 100 g
Calories 38.3 Kcal (160 kJ)
Calories from fat 11.36 Kcal
% Daily Value*
Total Fat 1.26g 6%
Cholesterol 0.41mg 0%
Sodium 189.01mg 23%
Potassium 136.24mg 8%
Total Carbs 6.13g 6%
Sugars 1.73g 20%
Dietary Fiber 0.97g 11%
Protein 1.17g 7%
Vitamin C 8.3mg 40%
Iron 0.6mg 9%
Calcium 20.1mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2
  • 3

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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