HEALTHY CREAMY BUTTERNUT SQUASH SOUP

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Have I mentioned that I absolutely love soup during the autumn season?  Okay okay, I know, I won’t shut up about it, but oh my gosh – this soup that I made for dinner tonight is SO good!  I got the recipe from this pin:

recipe-butternut-squash-soup-with-sausage-white-beans-and-kale

I used mostly the same ingredients as this recipe, except that I used ground turkey instead of italian sausage, and as a garnish, I used a dollop of plain greek yogurt.  Some of my preparation was a bit different as well.  In the recipe on this pin, it says that a heavy cream can be added, but I didn’t add it…it didn’t need it!  Also, this recipe says you can use canned butternut squash puree – I HIGHLY recommend making your own – it’s fresh and delicious – YUM-O!  The butternut squash puree makes this soup so creamy and heavenly – it is PERFECT for October!  It’s really really healthy, but the hearty healthy ingredients along with the texture make it feel like a comfort food – healthy, delicious, and filling…doesn’t get much better than that!

CREAMY BUTTERNUT SQUASH SOUP WITH KALE, GROUND TURKEY, AND CANNELLINI BEANS

Ingredients:

  • 3 lbs cubed butternut squash
  • 2 Tbsp extra virgin olive oil
  • 1 lb ground turkey
  • 1 medium red onion, diced
  • 2 celery stalks, diced
  • 2 carrots, peeled and diced
  • 1/2 tsp ground cumin
  • 1 tsp garlic powder
  • 4 cups homemade chicken broth
  • 1 15-oz can cannellini beans, rinsed and drained
  • 1/2 bunch of kale, stems removed and roughly chopped
  • sea salt
  • Plain Greek Yogurt

Directions:

1.) Make your butternut squash puree: Put cubed squash in a large pot.  Fill about halfway with water.  Cover and boil till squash is very tender.  Drain and transfer the cooked squash to a food processor (you will probably have to do this in batches depending on the size of your processor).  Process on high till smooth.  Transfer to a bowl and set aside.

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2.) In a LARGE pot, heat 1 Tbsp. of the olive oil.  Add the turkey burger and cook till cooked through.  Transfer turkey burger to a plate or bowl and set aside.

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3.) While you are cooking the squash and turkey burger, chop up your onion, carrots, celery and kale.

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4.) In the same pot that you cooked the turkey in, heat the other 1 Tbsp. of olive oil.  Add onion, celery, carrots, garlic powder, sea salt, and cumin.  Cook till the vegetables are tender and the onions are translucent.

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5.) Add the chicken broth, squash puree, cooked ground turkey, and cannellini beans.  Mix well.  Bring to a simmer and let simmer for 10-15 minutes.

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6.) Add the kale and cook for a minute or two more till kale is completely wilted.

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7.) Add sea salt and pepper to taste.  Add a dollop of plain greek yogurt to each individual serving.

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Trust me – you need this soup in your life!  Enjoy! 🙂

 

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