top of page

Thyme for Soup... Earthy Turkey Soup

Winter days call for warming soups!

Here is a new recipe featuring fresh herbs and seasonal ingredients! Feel free to tailor it to your liking!


Enjoy!!




Earthy Turkey Soup

Serves 4


For the Roasted Butternut and Mushrooms:

4 cups butternut squash, cut into ½” cubes

12-16 oz. organic mushrooms, sliced (approximately 6 cups)

1 Tablespoon avocado oil, divided

1 teaspoon sage, minced and divided

½ teaspoon rosemary, minced and divided

¼ teaspoon sea salt, divided

¼ teaspoon pepper, divided


For the soup:

1 lb. organic ground turkey

1 Tablespoon sage, minced

1 teaspoon rosemary, minced

⅛ teaspoon sea salt, to taste

⅛ teaspoon pepper, to taste

2-3 garlic cloves, minced or pressed

1 cup leeks, sliced

6-7 cups chicken broth

2 cups kale, sliced



Directions:

  1. Pre-heat the oven to 375 degrees.

  2. Toss the butternut squash cubes in a glass baking dish and toss with half of the oil and seasonings. In a separate glass baking dish, take the sliced mushrooms and do the same. Bake the butternut and mushrooms for 30-40 minutes, until they are tender and beginning to caramelize. (If you have a large enough glass baking dish, you could try baking the butternut and mushrooms in the same dish.)

  3. Meanwhile, in a large soup pot, cook the turkey with the sage, rosemary, salt and pepper. Once it is cooked, add in the garlic, leeks, and ¼ cup of the broth. Sauté them until they are softened- about 5-8 minutes.

  4. Add the rest of the chicken broth and stir. When the broth is hot, add in the kale and stir to wilt it for 1-2 minutes.

  5. Lastly, gently place the roasted veggies into the soup pot and stir to combine. Add more broth if desired to thin it out. Add any additional seasonings or garnishes. Enjoy!




Featured Post

Search By Tags
No tags yet.
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square
bottom of page