Butternut Squash, Turnip and Sweet Potato Soup Recipe

Butternut Squash, Turnip and Sweet Potato Soup Recipe


8 cups organic chicken stock

1 butternut squash, cut into pieces

2 turnips, cut into pieces

2 large sweet potatoes, cut into pieces

1 bunch fresh basil

1 bunch of fresh cilantro

1 full garlic, cloves peeled

1 medium/large sweet onion, chopped

2 teaspoons curry powder (optional)

2 tablespoons ground cumin (optional)

2 tablespoons butter

salt and pepper, to taste

Read more about adding sweet potatoes to your diet


Place Chicken stock into a deep pot and set on high; add garlic. Rough chop the basil and cilantro and add to stock; add onion. Add cubed squash, turnips, and sweet potatoes into the stock. Cover and boil on high heat for at least one hour (until all vegetables are very soft). Remove from heat, add curry powder and cumin, and season with salt and pepper; add butter and cover for another 10 minutes. Use a potato masher to mash vegetables, stirring soup in between.

Image: Gotas d’Azeite

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Marc taught himself to cook to have a yummy dinner made for his mother when she returned from a long work day. Limited to what was already in the kitchen, he learned to transform a few (and some unfamiliar!) ingredients into creative masterpieces. He was fortunate to travel around the world with his parents and to live in a household with gourmet chefs, including his mother, grandmother, and aunt. The family rule was that you didn't have to eat it, but you absolutely had to try everything. More recently, Marc’s cooking has been shaped by his wife's need to eat healthy, so he swaps fat for flavorful herbs and spices. Another cooking objective is speed – most of his recipes can be prepared within an hour or less.