optional garnishes: lemon juice, parsley, red pepper flakes
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.