Butternut Squash Soup with Turkey
Directions1. Wash hands with soap and water.
2. 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.
3. Drain, reserving 1 1/4 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, 1/4 cup at a time, until desired consistency is reached. 4. 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.
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Nutrition FactsNutrition Information Per Serving Calories: 227 (Calories from Fat: 72)
Total Fat: 8g (Saturated Fat: 1g)
Total Carbohydrates: 32g (Dietary Fiber: 6g