Butternut Squash Soup with Turkey

November/December 2018 Dig In the Big Y Magazine
Recipe By:
Logo Site
Butternut Squash Soup with Turkey
Serving: Serves 6
Prep Time: 20 Minutes
Cook Time: Cook 35 Minutes
Butternut Squash Soup with Turkey
Recipe By: Logo Site

Add Item To
Shopping List

INGREDIENTS

Add Item To
Shopping List

Add All Ingredients

8 cups (about 1 medium) butternut squash, peeled, seeds removed and cut into cubes

2 cups (about 1 lb.) celery root, peeled and cut into cubes

1 cup carrots, chopped

¾ cup leeks, chopped

4 garlic cloves, roughly chopped

2 Tbsp. fresh parsley, chopped

1 Tbsp. fresh tarragon chopped

3 Tbsp. olive oil

½-1 cup less sodium chicken broth

-Big Y salt and white pepper to taste

1 cup leftover Thanksgiving turkey, chopped, warmed

DIRECTIONS

In a large soup pot, combine squash, celery root, carrots, leeks, garlic and herbs; add enough water to just cover the vegetables. Bring to a boil over medium-high heat. Cover and lower heat to medium and cook for 30 minutes or until squash cubes are soft when pierced with a fork. Drain, reserving 1¼ cups of the boiled water. Using a regular blender (working in batches) or an immersion blender, process squash mixture and reserved water until it’s smooth and creamy. Add oil and broth, ¼ cup at a time, until desired consistency is reached. Return soup to pot and heat over medium-low heat for 5 minutes or until warmed through; season generously with salt and pepper. Serve in bowls, top with turkey.

Nutrition facts:

Nutrition Information Per Serving Calories: 227 (Calories from Fat: 72); Total Fat: 8g (Saturated Fat: 1g); Protein: 11g; Total Carbohydrates: 32g (Dietary Fiber: 6g; Sugars: 6g); Cholesterol: 19mg; Sodium: 113mg
Prep Time: 10 Minutes
 
Prep Time: 20 Minutes
Cook Time: 23 to 27 Minutes
Prep Time: 20 Minutes
Cook Time: Grill 8-14 Minutes