Name: Quick Turkey and Butternut Squash Soup
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 8 servings
Ingredients: 3 pieces thick-cut bacon, chopped; 1 medium yellow onion, diced; 1 pound ground dark meat turkey; Kosher salt and freshly ground black pepper; 2 teaspoons freshly grated turmeric (or 3 teaspoons ground turmeric powder); 1 teaspoon grated fresh ginger; 3 cloves garlic, grated; 2 stalks celery, chopped; 1 large leek, trimmed, quartered, sliced and cleaned; 3 cups cubed butternut squash; 7 cups low-sodium chicken stock; 1 large Parmesan rind; 4 cups roughly chopped curly kale

Directions

Heat a large Dutch oven over medium-high heat. Add the bacon and cook, stirring occasionally, until the fat begins to render and the bacon crisps up, about 3 minutes.
Add the onion and stir to combine. Cook until slightly softened, 2 to 3 minutes. Add the turkey and sprinkle with a generous pinch of salt and pepper. Break up the turkey into bite-sized pieces and cook until no pink remains, about 4 minutes. Add the turmeric, ginger and garlic and cook until the garlic is fragrant, about 1 minute.
Add the celery and leek; cook until slightly softened, 3 to 4 minutes. Add the butternut squash, chicken stock and the Parmesan rind and bring to a boil. Turn the heat down to low, then cover the pot and simmer until the butternut squash has cooked through, about 15 minutes.
Remove the Parmesan rind and discard. Add the kale to the pot and stir to submerge. Cook until the kale is wilted and softened, about 3 minutes. Season with salt and pepper.

Cook’s Note

If freezing the soup, let cool completely before packing in a freezer-safe container. Freeze for up to 6 months.

Quick Turkey and Butternut Squash Soup

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