Butternut Squash and Turnip Green Soup

Y’all, this is so good. With a hint of spice and Creole flavor, the butternut squash adds a little sweet to the turnip greens balancing the bitter and sweet. The andouille smoked sausage adds both warmth and flavor to the dish.



Step: 1

Combine butternut squash, reduced-sodium chicken broth, diced tomatoes, water, black beans, great northern beans, turnip greens, 1 1/2 tablespoons olive oil, sugar, Creole seasoning, garlic powder, and salt in a large pot over medium-high heat. Bring to a boil.

Step: 2

Meanwhile, heat remaining olive oil in a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until sausage is browned and crumbly and onion is translucent, 5 to 7 minutes. Add regular chicken broth and scrape up all the browned bits on the bottom of the skillet. Pour the mixture into the soup pot.

Step: 3

Reduce heat and simmer soup until squash and greens are tender, about 45 minutes. Season with salt and pepper.


Per Serving: 370 calories; protein 14.9g; carbohydrates 32.7g; fat 20.3g; cholesterol 34.5mg; sodium 1092.7mg.

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