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
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
Pre-heat the oven to 375 degrees.
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.)
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.
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.
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!