Kale Butternut Squash Turkey Soup
Ingredients
1 large onion, finely chopped
2 celery sticks, finely chopped
3 garlic cloves, minced
1 1/2 pounds butternut squash, chopped into 1 inch pieces
1 1/2 pounds potatoes, chopped into 1 inch pieces
15-20 sage leaves, about 3 tablespoons chopped
7 leaves thyme, about 1 tablespoon
1 1/2 teaspoons salt
1 teaspoon pepper
6 cups turkey stock or chicken stock
4 kale stems, stem removed (about 4 cups of kale)
11/2 pounds cooked turkey meat cubed (or roaster chicken meat cubed)
Preparation
1
Chop butternut squash into 1/2 inch pieces, then roast on a parchment lined cooking sheet for 15 minutes at 400 degrees.
2
Meanwhile chop onion, celery, and cook for 6 minutes on medium high heat. Mince garlic, and chop fresh sage and thyme, add to the soup pot and sauté for 1 more minute.
3
Add turkey stock, salt and pepper to the pot and bring to a boil.
4
Add 1½ pounds of cubed Yukon potaotes, and simmer for 10-12 minutes.
5
Add squash, and cook 5 more minutes over medium heat.
6
Gently fold in kale and cooked turkey, turn off the heat and let site for 5 minutes. Serve warm with grated parmesan cheese and red pepper flakes.
7
Recipe Notes: You can also substitute the cooked turkey meat for roaster chicken meat or ground turkey sausage (fully cooked).
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About
Hearty and filling, this Turkey and Squash Kale soup is the perfect pot of healthy goodness. If you’re looking for a reprieve from all that decadent holiday eating, this is it… enjoy!
Please visit my blog Taste and See for more delicious recipes!
Yield:
8 servings
Added:
Friday, December 2, 2016 - 1:17pm
