Turkey and Butternut Squash Soup
1 Medium butternut squash, peeled, seeded, and cut into 1/2
in chunks
2 Tbsp olive oil for
divided use
Sea Salt to taste
1 lb ground turkey
2 medium Carrots, peeled and chopped
2 medium celery stalks, chopped
1 medium yellow onion, chopped
1 TBS chili powder
1 tsp ground cumin
1 tsp unsweetened cacao powder
¼ tsp ground cinnamon
3 ½ -4 cups chicken or beef broth
diced avocado and parsley for garnish
- 1. Preheat oven to 400
- 2. Toss squash with 1 Tbs olive oil and a big pinch of salt and place on a baking sheet. Roast for 20-25 mins, until tender and lightly browned
- 3. Heat remaining olive oil in a large pot over medium heat, add turkey and cook, crumbling with a wooden spoon, until cooked through about 5 mins
- 4. Add carrots, celery, and onion (can add any other veggies you might have on hand as well). Cook covered for 6-8 mins until veggies are bright in color and slightly tender, stirring occasionally
- 5. Add chili powder, cumin, cacao powder and cinnamon, Cook for 1 min.
- 6. Add 3 ½cups of broth and bring to a boil. Reduce heat and simmer for 5-10 mins to blend flavors
- 7. Stir in roasted squash, add remaining 1/2cup of broth if desired for thinner chili. Season to taste with sea salt
- 8. Garnish with avocado and parsley if desired
Notes: You can buy the squash pre-cut if you're short on time. I used closer to 5 cups of broth. I also garnished mine with greek yogurt and cilantro.
