Turkey and Butternut Squash Soup

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 

Original Recipe is from Paleo Magazine- serves 4
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.