Butternut Squash Soup with Turkey and Kale

This deliciously versatile soup is a great way to use the last of that holiday turkey, or a vegan version of a classic comfort food! The squash creates a creamy base without the heaviness of the cream!

Keep it light! I’ll be the first to admit, I love a great cream soup. Very little can compare to a rich, flavorful soup and that crunchy artisan bread on a rainy day. Yummm. But, there are other ways to create that same nostalgic feeling with a lot less calories! Butternut squash is an incredibly versatile squash, which is why I love cooking with it in so many different types of dishes. By using half of the squash blended down as the base for this soup, you get the rich creaminess of the squash to hold the soup together. If you still like a little cream, by all means, add a few splashes, but it is not the necessary ingredient in this soup, and can easily be a vegan soup if omitted and no meat used!

More than just looks! I am a huge squash fan of all kinds, and find it one of the most fun and visually creative when making fall dishes. Sliced, roasted, atop salads, tossed in soups, mashed, etc…beautiful colors, shapes and flavors really make this a fun ingredient to incorporate! While the butternut squash lends a great creamy and, no pun intended, buttery flavor to this soup, it’s also loaded with nutritional value! So enjoy your comfort food knowing you are also filling your body with healthy fuel! Just another reason to swap out your cream 🙂

Looking for other ways to enjoy your fall squash? Check out:

Butternut Squash and Sage ‘Risotto’

Twice Baked Spaghetti Squash with Spinach, Mushrooms, and a Creamy Swiss Dijon Sauce

Roasted Delicata Squash Salad with Pomogranate and Goat Cheese

Butternut Squash Bruschetta with Maple Bacon and Whipped Ricotta Cheese

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Butternut Squash Soup with Turkey and Kale

Hannah

This soup is a great creamy comfort without using the heavy cream of a traditional squash soup! Whether using the last of that leftover turkey, chicken, or keeping this vegan, it's a great option for all!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Main Course, Side Dish, Soup

Cuisine French, Italian, Mediterranean

Servings 2

Equipment

• Stockockpot with lid
• Kitchen knife
• Immersion blender

Ingredients

  

• 2 tbsp Olive Oil
• 1/2 medium Onion
• 1 1/2 cup Cubed Butternut Squash
• 1 cup Shredded Turkey or chicken
• 2 handfuls Chopped Kale
• 1 1/2 cup Stock I used Turkey
• 1 sprig Fresh Rosemary
• 1 sprig Fresh Thyme
• 1 tsp Italian Seasoning
• 2 cloves Garlic
• Salt and Pepper to taste
• 1/4 cup Heavy Whipping Cream Optional

Instructions

 

• In stockpot, heat oil and add onions and half of the squash. Sauté until tender and add the minced garlic. Once fragrant, pour in about half of the stock.
• Using your immersion blender, puree until smooth. Add a bit more broth if needed to cover the vegetables and blend well.
• Once smooth, add remaining stock, squash, turkey, and spices. You may need to add a bit of water as well to give a bit more liquid. Place the cover on and let simmer until squash is tender.
• If using cream, add this in along with the chopped kale. Tasting often, season with salt and pepper to taste.
• Serve immediately with crusty bread and a fresh salad! Enjoy!

  Variations: This can easily be made as a vegan soup by omitting the turkey and cream, or substituting another meat. Great with Italian sausage as well!

Keyword Butternut Squash, Healthy, Kale, Turkey