Autumn Turkey & Butternut Squash Soup Recipe

There’s something magical about autumn evenings—the crisp air, the falling leaves, and the irresistible pull of a warm, comforting bowl of soup. This Autumn Turkey & Butternut Squash Soup is the perfect embodiment of fall. It combines tender turkey, creamy butternut squash, and fragrant herbs, making it an ideal dish for cozy dinners, family gatherings, or even as a thoughtful meal for a neighbor or friend.

Inspired by the classic flavors of Thanksgiving without relying on heavy cream or alcohol, this soup is light yet deeply satisfying. The natural sweetness of roasted butternut squash pairs beautifully with savory turkey and aromatic spices, creating a dish that warms the soul and pleases every palate. It’s a recipe that’s not just nourishing—it’s a comforting ritual that makes the transition into cooler days feel special.

Whether you’re looking to use leftover turkey from a holiday feast or want a wholesome weeknight meal, this soup is versatile, easy to prepare, and full of rich, layered flavors. Imagine curling up with a steaming bowl on a crisp evening, the kitchen filled with the aroma of roasted squash and savory herbs—it’s fall in a bowl.

Ingredients

• 2 tablespoons olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 medium carrot, diced

• 1 celery stalk, diced

• 4 cups butternut squash, peeled and cubed

• 3 cups cooked turkey, shredded or diced

• 6 cups low-sodium chicken or vegetable broth

• 1 teaspoon dried thyme

• 1 teaspoon dried sage

• 1/2 teaspoon ground nutmeg

• Salt and pepper, to taste

• 1/4 teaspoon crushed red pepper flakes (optional)

• 1/2 cup plain Greek yogurt or coconut milk for creaminess (optional)

• Fresh parsley or chives, for garnish

Directions

1. Prepare the vegetables
   Heat olive oil in a large soup pot over medium heat. Add the diced onion, carrot, and celery. Sauté for 5–7 minutes, or until vegetables are softened and fragrant. Add the minced garlic and cook for another 1–2 minutes, stirring constantly to prevent burning.

2. Roast the butternut squash
   Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle lightly with olive oil, and sprinkle with a pinch of salt. Roast for 20–25 minutes, or until tender and slightly caramelized. Roasting the squash enhances its natural sweetness and adds depth to the soup.

3. Combine ingredients in the pot
   Add the roasted squash and cooked turkey to the sautéed vegetables in the soup pot. Pour in the broth, and stir in dried thyme, sage, nutmeg, and crushed red pepper flakes if using. Bring the mixture to a gentle boil over medium-high heat.

4. Simmer for flavors to meld
   Reduce the heat to low and let the soup simmer for 20–25 minutes. This allows the flavors to combine and develop a rich, comforting taste. Stir occasionally and taste midway to adjust seasoning with salt and pepper.

5. Blend for creamy texture (optional)
   For a smooth, velvety soup, use an immersion blender to puree the soup directly in the pot. Alternatively, carefully transfer portions of the soup to a countertop blender in batches. Blend until smooth, then return to the pot. If you prefer a chunkier texture, skip this step.

6. Add creaminess (optional)
   For extra richness, stir in Greek yogurt or coconut milk just before serving. This step adds a subtle creaminess without overpowering the natural flavors of the squash and turkey.

7. Serve and garnish
   Ladle the soup into bowls and garnish with freshly chopped parsley or chives. Serve warm with crusty bread or a side salad for a complete meal.

Why This Soup Is Perfect for Autumn

Autumn is a season of warmth, color, and comfort. This turkey and butternut squash soup captures everything we love about fall. Butternut squash is naturally sweet, hearty, and filling, making it the ideal base for soups and stews. Combined with lean turkey and aromatic herbs, it becomes a wholesome, protein-rich meal that satisfies without feeling heavy.

The beauty of this recipe is its versatility. You can adapt it based on what’s in your kitchen or your personal preferences. Leftover turkey works wonderfully, reducing food waste while creating a delicious, hearty dish. You can also swap herbs, add other root vegetables like parsnips or sweet potatoes, or even toss in a handful of cooked rice or quinoa for a more substantial meal.

Health Benefits of This Soup

This Autumn Turkey & Butternut Squash Soup is more than just comfort food; it’s also packed with nutrients.

• Turkey provides lean protein and essential amino acids, supporting muscle health and overall wellness.

• Butternut squash is rich in vitamins A and C, antioxidants, and fiber, which help boost immunity and digestion.

• Garlic and onions add flavor and contain compounds that support heart health and immune function.

• Herbs like thyme and sage are not only flavorful but also provide antioxidants and anti-inflammatory properties.

By combining these ingredients, you get a soup that’s satisfying, nutritious, and perfectly aligned with healthy, seasonal eating.

Tips for Making the Best Autumn Turkey & Butternut Squash Soup

1. Roast the squash – Roasting caramelizes its natural sugars, intensifying flavor.

2. Use homemade broth – If possible, homemade turkey or chicken broth will give your soup a richer, more robust flavor.

3. Season gradually – Herbs and spices develop over time, so taste and adjust as the soup simmers.

4. Make it ahead – This soup tastes even better the next day as the flavors continue to meld.

5. Freeze for later – Portion leftovers into airtight containers for a quick, ready-to-go meal.

Variations to Try

• Spicy Autumn Turkey Soup: Add a pinch of cayenne or smoked paprika for a warming kick.

• Hearty Grain Addition: Stir in cooked farro, quinoa, or brown rice for a more filling meal.

• Cheesy Comfort: Top each serving with a sprinkle of Parmesan or Gruyère.

• Herb Twist: Fresh rosemary, sage, or thyme can add additional depth of flavor.

The Perfect Soup for Holiday Gatherings

This soup is not only a weekday favorite—it’s also ideal for holiday meals or festive gatherings. Its vibrant orange color makes it visually appealing, while the combination of sweet squash and savory turkey ensures every guest will be delighted. You can prepare it in advance, which is perfect for busy holiday schedules, and it complements a wide range of side dishes, from roasted vegetables to fresh green salads.

Serving this soup can also become a tradition. Many families look forward to a hearty, warming soup as the first course of a holiday meal, setting the tone for comfort and togetherness. By making this recipe, you’re not just feeding your family—you’re creating lasting memories.

Why You’ll Keep Coming Back to This Recipe

What makes this Autumn Turkey & Butternut Squash Soup stand out isn’t just its flavor—it’s how simple, versatile, and satisfying it is. It’s a recipe that adapts to your schedule, your ingredients, and your taste preferences. Whether you want a smooth, creamy soup or a chunky, rustic version, this recipe delivers.

It’s also a reminder that the best meals don’t have to be complicated. With a few simple ingredients, careful seasoning, and a little love, you can create a dish that’s both nourishing and indulgent. The aroma of roasted squash and herbs filling your kitchen is a reward in itself, and the first spoonful—rich, warm, and flavorful—feels like a hug in a bowl.

Frequently Asked Questions

Can I use leftover turkey for this soup?
Absolutely! Using leftover turkey in this soup is not only convenient but also a great way to reduce food waste and transform your holiday or weeknight leftovers into a brand-new, comforting meal. To use leftover turkey, simply shred or dice it into bite-sized pieces. Add the turkey toward the end of cooking so that it heats through without drying out. This method preserves the tender texture and rich flavor of the turkey, allowing it to complement the sweetness of the roasted butternut squash and the aromatic herbs in the soup. Even if your turkey has been lightly seasoned, the combination of spices in this soup—like thyme, sage, and a touch of nutmeg—blends perfectly with the meat, creating a cozy and satisfying bowl every time.

Can I make this soup vegetarian or vegan?
Yes, this soup is very versatile and can easily be adapted for a vegetarian or vegan diet. Replace the turkey with hearty plant-based proteins or vegetables such as mushrooms, chickpeas, or lentils to maintain the texture and substance of the soup. For the broth, swap chicken or turkey stock for a rich vegetable broth. If you want to add creaminess without dairy, coconut milk, cashew cream, or even unsweetened almond milk are excellent options. These alternatives give the soup a smooth, velvety texture while keeping it fully plant-based. Additionally, you can boost the flavor by sautéing the vegetables in olive oil with garlic and herbs before adding the broth, ensuring that the soup remains deeply satisfying even without meat.

Can I store and reheat this soup?
Yes, this soup stores exceptionally well and is perfect for meal prep. You can refrigerate it in an airtight container for up to four days. When reheating, do so gently over low heat on the stovetop to prevent the soup from scorching. If it becomes too thick, simply add a splash of broth or water to reach the desired consistency. This soup also freezes beautifully for up to three months. To reheat, thaw it overnight in the refrigerator and then warm it on the stovetop. The flavors often improve after sitting, making this an ideal recipe for preparing in advance or keeping on hand for busy evenings.

What can I serve with this soup?
This soup pairs wonderfully with a variety of simple sides. Crusty bread, homemade rolls, or a fresh side salad are all excellent choices that complement the flavors and provide additional texture. For a more indulgent option, consider topping each bowl with roasted seeds, toasted nuts, or a sprinkle of grated cheese. These add crunch, richness, and extra protein, making the soup a complete and satisfying meal. You can also serve it alongside roasted vegetables or a warm grain like quinoa or farro to create a more filling, hearty autumn dinner.

Autumn Turkey & Butternut Squash Soup Recipe

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• Author: Michelle Davis
• Total Time: 1 hour
• Yield: 6–8 servings 1x

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Description

This warm and hearty soup is the perfect way to embrace the flavors of fall. With tender turkey, sweet roasted butternut squash, and aromatic herbs, it’s ideal for cozy evenings, family dinners, or using leftover turkey from holiday meals. The natural sweetness of squash combined with savory turkey creates a comforting and nourishing dish that’s both satisfying and wholesome.

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Ingredients

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• 2 tablespoons olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 medium carrot, diced

• 1 celery stalk, diced

• 4 cups butternut squash, peeled and cubed

• 3 cups cooked turkey, shredded or diced

• 6 cups low-sodium chicken or vegetable broth

• 1 teaspoon dried thyme

• 1 teaspoon dried sage

• 1/2 teaspoon ground nutmeg

• Salt and pepper, to taste

• 1/4 teaspoon crushed red pepper flakes (optional)

• 1/2 cup plain Greek yogurt or coconut milk for creaminess (optional)

• Fresh parsley or chives, for garnish

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Instructions

• Heat olive oil in a large soup pot over medium heat. Add onion, carrot, and celery and sauté for 5–7 minutes until softened. Add garlic and cook 1–2 minutes.

• Preheat oven to 400°F (200°C). Place cubed butternut squash on a baking sheet, drizzle with olive oil, and roast for 20–25 minutes until tender.

• Add roasted squash and turkey to the sautéed vegetables. Pour in broth and stir in thyme, sage, nutmeg, and red pepper flakes if using. Bring to a gentle boil.

• Reduce heat to low and simmer for 20–25 minutes to allow flavors to meld. Stir occasionally and adjust seasoning with salt and pepper.

• For a smooth texture, use an immersion blender to puree the soup in the pot or blend in batches in a countertop blender. For a chunkier soup, skip blending.

• Stir in Greek yogurt or coconut milk for added creaminess, if desired.

• Serve warm, garnished with fresh parsley or chives, alongside crusty bread or a side salad.

Notes

• Leftover soup can be refrigerated up to 4 days or frozen for up to 3 months.

• Adjust herbs and spices to taste.

• For a dairy-free version, use coconut milk instead of Greek yogurt.

• Add roasted seeds or toasted nuts on top for extra texture and flavor.

• Prep Time: 15 minutes
• Cook Time: 45 minutes

Michelle Davis