Butternut Squash Soup with Turkey and Kale
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!
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!