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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!


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


  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!


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