Leftover Turkey Soup

About This Recipe

Use up cooked turkey with this leftover turkey soup. It's packed with vegetables and butternut squash for a comforting and healthy turkey soup recipe that's ready in 45 minutes. Gluten-free, dairy-free, and high protein.

Ingredients

• 1 1/2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 cup diced onion ((120 grams))
• 1 cup diced carrots ((125 grams))
• 1 cup diced celery ((120 grams))
• 4 cups diced butternut squash ((525 grams))
• 5 cups chicken broth ((I used low sodium))
• 4 cups leftover turkey, shredded/cut into bite-size pieces ((1 pound - use a mix of light and dark meat for the best flavor))
• 2 packed cups chopped kale ((60 grams))
• 1 15.5-ounce can cannellini beans, drained and rinsed
• 2 tablespoons lemon juice ((about 1 lemon))
• salt and pepper, to taste
• for serving: fresh parsley, parmesan cheese, red pepper flakes...

Instructions

1. Saute your veggies. Heat a large dutch oven or stock pot over medium-low heat. Add oil and let it get hot. Add garlic and ginger and sauté until fragrant, about 1-2 minutes. Make sure to stir constantly so it doesn’t burn. Add onions, carrots, celery, and a little bit of salt and black pepper, and sauté for 3-5 minutes until softened. Add a splash of broth if needed to make sure they don’t stick and scrap up any stuck garlic.
2. Saute your butternut squash. Add your butternut squash and saute for 5-10 minutes until slightly softened on the outside. Add broth, stir to combine, cover with a lid, and let simmer for 15-20 minutes until softened.
3. Stir in the remaining ingredients. Add your cooked turkey, beans, and kale, and let simmer for another 5 minutes until warmed. Stir in lemon juice.
4. Enjoy! Top with fresh herbs and enjoy!