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:
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
- 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
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.
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.
3.) While you are cooking the squash and turkey burger, chop up your onion, carrots, celery and kale.
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.
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.
6.) Add the kale and cook for a minute or two more till kale is completely wilted.
7.) Add sea salt and pepper to taste. Add a dollop of plain greek yogurt to each individual serving.
Trust me – you need this soup in your life! Enjoy! 🙂