Easy Turkey and Butternut Squash Soup as seen on Valerie's Home Cooking, Season 14.
Recipe courtesy of Valerie Bertinelli

Quick Turkey and Butternut Squash Soup

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  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 8 servings
This soup is packed with healthy veggies and protein, and the best part is that it doesn’t have to simmer for hours! The soup is ready in about 45 minutes, but it tastes like it has been cooking all day. Another major bonus is that it freezes well, so you can have homemade soup in a snap!



  1. 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.
  2. 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.
  3. 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.
  4. 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.