Author Notes
This is the result of trying to come up with yet another way to use the Thanksgiving leftovers. I make it with chicken, too. It's definitely a healthy step away from the holiday excess, good on a cold, dreary day. —Sally
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Ingredients
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2 tablespoons
olive oil
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1 milliliter
medium onion, finely diced
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stalks celery, cut in 1/4-inch dice
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1/2
small butternut squash, peeled and cut in 1/4-inch dice (about 1 1/2 cups)
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Salt and pepper to taste
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10 cups
turkey broth
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2 cups
diced leftover turkey
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1
14-ounce can white beans (cannellini or navy, e.g.) rinsed and drained
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5 cups
baby spinach leaves (about 4 ounces)
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Freshly grated Parmesan, for garnish
Directions
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1. Heat the oil in a large pot over medium heat until it shimmers. Add the onion, celery, squash, and salt and pepper to taste. Cook for about 3 minutes, until the vegetables begin to soften. Add the stock and the beans, bring the soup to a simmer, and cook until the squash is tender, 12 to 15 minutes. Add the turkey and spinach leaves and simmer for another minute or two until the turkey is heated through and the spinach has wilted.
Ladle into warm bowls and garnish with grated Parmesan to taste.
I am a home cook,author of a couple of cookbooks and mother. I write for the Boston Globe from time to time. My "kid" just left for college and comes home for cooking lessons. Too bad he was completely uninterested in the process (except when he was little and gingerbread was involved) until now. Without Mom to cook, he's very, very hungry. But it's fun to keep bonding over the stove.
I blog about food and life at www.sallypasleyvargas.com
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