Leftover Turkey Soup

4.67 from 6 votes

Use up cooked turkey with this leftover turkey soup. It's packed with vegetables and butternut squash for a comforting and healthy turkey soup recipe that's ready in 45 minutes. Gluten-free, dairy-free, and high protein.

Course Main Course

Cuisine American

Keyword Leftover Turkey Soup, Turkey Butternut Squash Soup, turkey leftover soup, turkey soup using leftovers

Prep Time 5

Cook Time 40

Total Time 45

Servings cups

Calories 171kcal

Author Kelly Nardo

Ingredients

1 1/2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon grated fresh ginger
1 cup diced onion (120 grams)
1 cup diced carrots (125 grams)
1 cup diced celery (120 grams)
4 cups diced butternut squash (525 grams)
5 cups chicken broth (I used low sodium)
4 cups leftover turkey, shredded/cut into bite-size pieces (1 pound - use a mix of light and dark meat for the best flavor)
2 packed cups chopped kale (60 grams)
1 15.5-ounce can cannellini beans, drained and rinsed
2 tablespoons lemon juice (about 1 lemon)
salt and pepper, to taste
for serving: fresh parsley, parmesan cheese, red pepper flakes...

Instructions

Saute your veggies. Heat a large dutch oven or stock pot over medium-low heat. Add oil and let it get hot. Add garlic and ginger and sauté until fragrant, about 1-2 minutes. Make sure to stir constantly so it doesn’t burn. Add onions, carrots, celery, and a little bit of salt and black pepper, and sauté for 3-5 minutes until softened. Add a splash of broth if needed to make sure they don’t stick and scrap up any stuck garlic.
Saute your butternut squash. Add your butternut squash and saute for 5-10 minutes until slightly softened on the outside. Add broth, stir to combine, cover with a lid, and let simmer for 15-20 minutes until softened.
Stir in the remaining ingredients. Add your cooked turkey, beans, and kale, and let simmer for another 5 minutes until warmed. Stir in lemon juice.
Enjoy! Top with fresh herbs and enjoy!

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