Author Notes
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! —Holly
Ingredients
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1
large onion, finely chopped
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2
celery sticks, finely chopped
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3
garlic cloves, minced
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1 1/2
pounds butternut squash, chopped into 1 inch pieces
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1 1/2
pounds potatoes, chopped into 1 inch pieces
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15-20
sage leaves, about 3 tablespoons chopped
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7
leaves thyme, about 1 tablespoon
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1 1/2 teaspoons
salt
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1 teaspoon
pepper
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6 cups
turkey stock or chicken stock
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4 cups
kale, stems removed
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1 1/2 pounds
cooked turkey meat, cubed (or roaster chicken meat, cubed)
Directions
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Chop butternut squash into 1/2 inch pieces, then roast on a parchment lined cooking sheet for 15 minutes at 400 degrees.
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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.
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Add turkey stock, salt and pepper to the pot and bring to a boil.
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Add 1½ pounds of cubed Yukon potatoes, and simmer for 10-12 minutes.
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Add squash, and cook 5 more minutes over medium heat.
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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.
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