Butternut Squash and Turnip Green Soup

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.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 12 persons



  1. 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.
  2. 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.
  3. Step 3

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