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Butternut Squash & Turnip Creamy Soup
Serves 4


  • 2 cups of butternut squash, cubed
  • 2 cups of turnips, peeled and cubed
  • 1 cup celery, thinly sliced
  • 1 cup carrot
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 quart of chicken stock
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 bay leaf
  • 1 tablespoon honey
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • Pinch of ground coriander
  • Pinch of cayenne pepper and salt


  1.  Heat the butter and olive oil in a skillet over medium heat.
  2. Stir in the butternut squash, turnips, celery, onion, and garlic. Cook and stir until the vegetables just begin to brown (about 10 minutes).
  3. While the vegetables are cooking, heat the chicken stock in a large pot over medium heat until it simmers.
  4. Transfer the vegetables to the simmering stock and add the bay leaf, honey, black pepper, nutmeg, coriander, cayenne pepper, and salt. 
  5. Continue simmering until all the vegetables are soft (about 20 minutes). Remove the bay leaf from the mix.
  6. Once all vegetables are soft and the bay leaf is removed, blend the mixture until it's creamy.
  7. If the stock you used has enough sodium, you shouldn't need to add any extra salt. However, if you used homemade stock, add salt to taste.
  8. Optional: Top your creamy soup with roasted chickpeas. 
Photo Credit: Inspired Taste


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