Butternut Squash and Turnip Green Soup

Ingredients and Weight:

• Butternut squash, peeled and cubed: 2 pounds
• Turnip greens, washed and chopped: 1 pound
• Onion, chopped: 1 medium
• Garlic, minced: 2 cloves
• Chicken broth: 4 cups
• Heavy cream: 1 cup
• Salt and black pepper: to taste

Preparation Time:

15 minutes

Cooking Time:

30-40 minutes

Difficulty Level:

2/5 (Easy)

Preparation Method Steps:

1. Heat a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the butternut squash and turnip greens and sauté for 2-3 minutes more.
4. Stir in the chicken broth and bring to a boil.
5. Reduce heat, cover, and simmer until the vegetables are tender, about 20-25 minutes.
6. Use an immersion blender or transfer the soup to a blender and puree until smooth.
7. Return the soup to the pot and stir in the heavy cream.
8. Season with salt and black pepper to taste.
9. Garnish with chopped fresh parsley or chives (optional).

Nutritional Information:

Per serving (1 cup):

• Calories: 250
• Fat: 10 grams
• Carbohydrates: 30 grams
• Protein: 10 grams

Dish Characteristics:

• Creamy and velvety texture
• Rich, flavorful broth with a hint of sweetness from the butternut squash
• Earthy and slightly bitter flavors from the turnip greens
• Perfect as a starter or light lunch

User Comments:

• "A delicious and comforting soup that is perfect for a cold day."
• "The flavors are perfectly balanced and the soup is incredibly creamy."
• "I love the addition of turnip greens, which gives it a unique and earthy taste."

Special Precautions and Tips:

• Use a ripe butternut squash for the best flavor and texture.
• If you don't have an immersion blender, you can transfer the soup to a regular blender in batches.
• Add more chicken broth or water to thin the soup if desired.