Name: Cozy Winter Squash and Turkey Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1/2 large yellow onion, chopped; 4 cloves of garlic, minced; 600g winter squash – any varieties such as acorn, butternut, or kabocha, peeled and diced; 2 large carrots, cut into rounds; 6 ribs of celery, diced; 6 cups stock – feel free to use stock made with a bouillon cube, or boil the bones from your turkey to make a super-flavourful stock. Use it in combination with water to make up the amount called for here. Use a gluten-free bouillon cube if necessary.; 1 tbsp each dried sage and thyme; 2 tsp each dried rosemary and oregano; 3 cups shredded cooked turkey; 1/2 tsp black pepper

Description

Got Thanksgiving leftovers? This Cozy Winter Squash and Turkey Soup is a perfect way to use them up! Packed with protein and vitamins to keep your immune system strong, it’s also gluten-free, paleo, and Whole30-compliant.

Ingredients

Scale

1/2 large yellow onion, chopped
4 cloves of garlic, minced
600g winter squash – any varieties such as acorn, butternut, or kabocha, peeled and diced
2 large carrots, cut into rounds
6 ribs of celery, diced
6 cups stock – feel free to use stock made with a bouillon cube, or boil the bones from your turkey to make a super-flavourful stock. Use it in combination with water to make up the amount called for here. Use a gluten-free bouillon cube if necessary.
1 tbsp each dried sage and thyme
2 tsp each dried rosemary and oregano
3 cups shredded cooked turkey
1/2 tsp black pepper

Instructions

In a very large soup pot, cook the onions, garlic, squash, and carrot pieces over medium-high heat. The pot will begin to get dry after about a minute, so add 1/2 cup of your stock to keep things moist.
Toss in the herbs and pepper and continue stirring until vegetables have been cooking for about 5 minutes. They should be bright in colour and beginning to smell really good!
Pour in the celery pieces and all of the remaining stock. Bring to a boil, then reduced heat to low and cover the pot with a lid. Allow it to simmer for 25 minutes.
Shred 3 cups worth of leftover cooked turkey. Just before the 25 minutes is up, toss it into the pot. Allow the soup to continue simmering until the turkey is hot, then switch off the stove.
Ladle into bowls and serve garnished with finely chopped parsley, if desired.

Prep Time: 20 mins
Cook Time: 30 mins
Category: soup
Method: stovetop

Keywords: stew, fall, turkey, Thanksgiving, leftovers, meal prep, winter squash, winter