- Dish type
- Vegetable soup
- Squash soup
- Butternut squash soup
This spicy soup uses spiralised butternut squash instead of traditional noodles and leftover roast turkey instead of chicken to create a modern twist on an old favourite!
4 people made this
- 1.5L low salt chicken stock
- 3 celery stalks, chopped
- 1/2 onion, chopped
- 1 teaspoon chopped garlic
- 3/4 teaspoon oregano
- 1/4 teaspoon ground chipotle chilli pepper, or to taste
- 3/4 butternut squash, peeled and sliced into spirals
- 275g diced cooked turkey
- 1 teaspoon freshly chopped coriander, or more to taste
MethodPrep:20min ›Cook:28min ›Ready in:48min
- Combine chicken stock, celery, onion, garlic, oregano and ground chilli pepper in a large pot; bring to the boil. Cover and reduce heat; simmer until vegetables are softened, about 20 minutes.
- Stir butternut squash and turkey into the soup mixture; simmer until turkey is heated through, 3 to 5 minutes. Garnish with fresh coriander.
Reviews & ratingsAverage global rating:(12)
Reviews in English (7)
by Buckwheat Queen
I am this soup's biggest fan. It is on our table weekly. Probably one of the most versatile and easiest recipes around, you can't screw it up. I've made it using chipotle paste when I was out of ground. I've subbed tofu for the turkey, too. I have found that making the broth way ahead of time, even freezing it, then adding the squash a few minutes before serving, really brings out the flavor. I add sliced avocado and it gives the soup a cool, smooth touch. I've even added guacamole and never even got arrested. This soup rocks! Thank you for the recipe.-13 Aug 2016
I just got a new spiralizer so was looking for new recipes. Since I had left over turkey this was the perfect recipe. And my family all loved it.-11 Jan 2018
Turkey Butternut Squash Soup (Paleo/Whole30)
Do you guys have lots of leftover turkey? Have no idea what to do with it?! Well I got ya covered with this easy paleo and Whole30 friendly turkey butternut squash soup. Growing up my mom always made a leftover turkey soup after Thanksgiving. My sister actually requests it to this day. Her version has corn and I believe she cooks it in the crockpot and it’s delicious, but I wanted to put my own spin on one.
In typical Kelly fashion, I added kale for some greens. I also used butternut squash noodles for a fun spin. It makes it kind of like chicken noodle soup, but with leftover turkey and butternut squash instead. Other than that, I kept it super simple. Sometimes the most simplest of recipes are the most comforting! It’s great for after the holidays when you are feeling like you have had one too many pieces of pumpkin pie. No shame in that, but prioritizing making some healthy meals to have easy access to after the holidays or a vacation always make me feel so much better.
How to make squash noodles
Before I continue to talk about the recipe, I want to talk about how to to turn butternut squash to “noodles”.
Here are two methods you can use:
How to Spiralize Butternut Squash
The first method, the one I used, is using a spiralizer. This is the one I own and I cannot recommend it enough.
When it comes to spiralizing butternut squash you want to find a squash with a long and thick neck. The bottom part (where the seeds are), called bulbous, does not have an ideal shape for spiralizing. I reserve the bottom part for roasting later on.
To make spiralized squash noodles, simply peel the neck part of the butternut squash and trim the top off. Then using the thickest noodle blade process butternut into noodles. Since butternut squash is harder than other vegetables like zucchini and sweet potatoes, it is important to make sure that the squash is securely pressed onto the prongs before you start turning the wheel to turn it into noodles.
If preferred, trim the long squash noodles into shorter lengths so they are easier to cook and eat later on.
- 1 ½ pounds sweet Italian sausage
- 2 cups 1/2-inch pieces celery
- 2 pounds zucchini, cut into 1/2-inch slices
- 2 (28 ounce) cans diced tomatoes
- 2 green bell peppers, cut into 1/2-inch slices
- 1 cup chopped onion
- 2 teaspoons salt
- 1 teaspoon white sugar
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- ¼ teaspoon garlic powder
- 6 tablespoons grated Parmesan cheese, or to taste
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes drain and discard grease. Mix celery into cooked sausage cook and stir until celery is softened, about 10 minutes.
Combine sausage mixture, zucchini, tomatoes, bell peppers, onion, salt, sugar, oregano, Italian seasoning, basil, and garlic powder in a slow cooker.
Cook on Low for 4 to 6 hours. Garnish each serving with 1 tablespoon Parmesan cheese.
Turkey Noodle Soup ?
If your kids do not like soup and refuse to try it, this recipe is the perfect solution for the whole family. After tasting this delicious creamy turkey noodle soup they will be hooked on eating homemade soups. Besides kids love slurping the noodles out of the broth.
This is one of the best recipes for a stress-free homemade turkey noodle soup. It is hearty, filling and delicious. Everything you ever want your soup to be. The recipe is simplified by using store bought chicken broth and leftover turkey, vegetables and herbs are optional ingredients, you can use your favorite ones – onion, carrots, pepper, celery – any mixture you like. Besides recipe is easy and fast. Just salt the water to your taste, boil it, put peeled chopped fried with oil vegetables you prefer, fresh chopped cooked breast or its leftover and enjoy the flavor. It tastes great and flavors are fantastic! If you use ingredients directly from the fridge the meal is more healthy.
So it only takes a short breezy time to put it all together. It is a definite win when you can have a cozy nutritious soup in your bowl without an extensive effort of making your own broth.
It is a very easy weeknight-friendly and kids love it as well! It is a great soup to make when you feel a little bit under the weather and want something soothing and comforting.
This soup is a great way to use all that leftover Thanksgiving or Christmas turkey. And I like the touch of creamy texture that the condensed cream of chicken soup adds to this dish. Add shredded salty cheese and peeled nuts on the top, vary the ingredients!
Carrots, celery, onions and garlic are all basic vegetables that serve as an aromatic foundation of the soup. Fragrant herbs like parsley and bay leaf add a hint of floral freshness. I also love egg noodles in this recipe. They are richer in both taste and texture then your regular noodles. With eggy, buttery flavor they are a perfect compliment to savory turkey meat.
You can absolutely freeze the soup for a future quick and easy meal. Just let it cool down at the room temperature and pack into individual air tight containers and freeze for up to 3 months. You can also substitute the ingredients to fit your personal taste or the content of your fridge. Swap turkey for chicken or noodles for small pasta like bowties. This soup is a great recipe that will please even the pickiest eaters and most importantly very quick and easy to make! So here is an answer on how to make this amazing turkey noodle soup.
How to cook spiralized squash
Once you have your noodles, there are two ways to cook them:
- Roast: Spray your baking sheet with some cooking spray, then throw on your noodles and cook in the oven for 8-10 minutes at 400 degrees.
- Saute: Coat your skillet with some olive oil, then cook the noodles for 4-6 minutes while stirring frequently.
We do NOT recommend boiling the noodles, otherwise they'll get too soft and mushy like how zucchini noodles that are cooked improperly do.
Greek Lemon Chicken Soup (Avgolemono)
For a new twist on an old standby, try this quick chicken soup inspired by the classic Greek soup Avgolemono (meaning “egg-lemon”).
We love the simple, creamy soup base made by whisking eggs, lemon, and broth together. Our healthy version has 231 calories and 32 grams of protein per serving. Get the recipe.
A Bevy of Butternut Squash Soups to Keep You Cozy Through the Fall
Butternut squash soup is one of those signature dishes that reminds everyone of fall. Almost too good to be true, it’s incredibly simple and requires little more than some patience and a large butternut squash that tastes even better if you roast it in the oven before pureeing.
Lighter than chili but more robust than chicken noodle, it can go casual or elegant, and always tastes comforting and delicious, whether you tote it to work in a thermos, have it for a weeknight dinner, or serve it as a fancy first course.
Seriously, it’s never not good. So check out these recipes for butternut squash soup that make the best of fall flavors (the color is pretty spectacular too).
Roasted Butternut Squash Soup
Chowhound’s basic recipe for butternut squash soup is delicately flavored with fresh sage, a little heavy cream, and topped with some toasted pumpkin seeds for a pleasing crunch. Get our Roasted Butternut Squash Soup recipe.
Slow Cooker Butternut Squash and Red Pepper Soup
This earthy-sweet vegan soup is underscored with cumin and maple syrup and adds red bell pepper for more flavor and a color boost. Don’t skip the crunchy chickpeas on top. Get our Slow Cooker Butternut Squash and Red Pepper Soup recipe.
Recipe Roundup: 10 Recipes to Celebrate Soup Season
It’s that time of year again! As the cold kicks in, we’re all looking to stay warm and cozy at home. What better way to do that than with a warm, delicious, nutritious, all-good-things-filled soup? Have a look at these inspirational options!
For the Soupy Newbie
Never really stuck your spoon into a soup recipe? Here are some quick and simple ways to start.
For the Soupisaurus
… who’s had their fair share of soups and is interested in upping their game!
For the Soupaholic
You know your soups — perhaps a little too well! You’re ready for all we’ve got. Let’s spice things up:
What are some of your favorite soup recipes? Let us know in the comments below!
Turkey & Kale Soup (AIP, paleo, Whole30)
This Creamy Turkey & Kale Soup is a wonderful, quick, one-pot meal that is simple, delicious and so comforting. It’s AIP, paleo and Whole30 compliant.
- Author: Nicole @healmedelicious
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1 x
- Category: Soups
- 1 large yellow onion, diced
- 1 cup celery, diced
- 1 cup carrots, diced
- 3 cloves garlic, sliced
- 1 lb ground turkey
- 1.5 tsp sea salt
- 3 tsp fresh thyme
- 1/4 cup green onions, sliced
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 cups acorn squash, peel and chopped into cubes
- 3 cups chicken bone broth
- 1 cup additive free, full fat coconut milk
- 1 cup water
- 4 cups chopped curly kale
- In a large stock pot, heat olive oil on medium heat.
- Add onions, celery, carrots and garlic and sauté for 5 minutes stirring frequently (until onions are translucent)
- Add ground turkey and sea salt, thyme, green onions, basil and oregano. Sauté for 3 -5 minutes allowing the meat to brown and mix with the seasoning.
- Add acorn squash, broth, coconut milk and water. Taste for salt and adjust accordingly. Bring to a boil.
- Reduce heat, cover and simmer for 20 – 30 minutes to allow squash to soften.
- Add kale and stir to wilt, another 3-4 minutes.
- Serve warm.
Keywords: aip, paleo, whole30, turkey soup, kale, fall recipes, quick meals, one-pot meals