Name: Autumn Turkey & Butternut Squash Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
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

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.

Ingredients

Scale

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