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A bowl on leftover paleo turkey butternut squash soup with a spoon coming out of it. It is on a tan towel with a small bowl of parsley behind it.
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Turkey Butternut Squash Soup (Paleo/Whole30)

Use up leftover turkey with this Turkey Butternut Squash Soup. You only need a handful of ingredients to make a comforting and healthy meal in 20 minutes!
Course Appetizer, Main Course, Soup
Keyword Leftover Turkey Soup, Turkey Butternut Squash Soup
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 cups
Calories 254kcal
Author Kelly

Ingredients

  • 8 cup vegetable broth
  • 4 cups leftover turkey, shredded (1 pound)
  • 4 cups packed kale, roughly chopped (140 grams)
  • 1 package Cece's Noodle Co. Butternut Squash Noodles (or 4 cups butternut squash noodles/300 grams)
  • 2 cups diced onion (240 grams)
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 tablespoon avocado oil
  • 2 tablespoons lemon juice
  • salt and pepper, to taste
  • optional garnishes: lemon juice, parsley, red pepper flakes

Instructions

  • In a large stock pot over medium heat, add oil and let it get hot, about 30 seconds. Add onion and sauté for 5 minutes until softened, stirring occasionally. Add garlic and ginger and sauté for another minute until fragrant.
  • Add broth, turkey, kale, butternut squash, and salt and pepper and stir to combine. Cover with a lid and cook for 5-10 minutes until heated through and hot. Stir in lemon juice. Serve with chopped fresh parsley or toppings of choice.

Notes

nutrition based on using turkey breast

Nutrition

Serving: 2cups | Calories: 254kcal | Carbohydrates: 16.7g | Protein: 23.1g | Fat: 10.1g | Saturated Fat: 2.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.7g | Fiber: 4.2g | Sugar: 6.4g