Quick Turkey and Butternut Squash Soup
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 224
- Total Fat
- 10
- Saturated Fat
- 3
- Carbohydrates
- 14
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 21
- Cholesterol
- 51
- Sodium
- 892
- Total: 45 min
- Active: 30 min
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.