Ingredients
- 1 tbsp Extra-virgin olive oil
- 1 lb Ground turkey
- 1/2 cup Onion chopped
- 1 tbsp Garlic minced
- 3 cups Chicken broth
- 2 cups Butternut Squash peeled and diced
- 2 sprigs Fresh thyme
- 3 cups Kale stem removed and chopped
- 1 cup Milk
- 4 tsp All-purpose flour whisked with equal amount of water
- 2 tbsp Fresh parsley
- 4 slices Crusty bread toasted if desired
Instructions
- Heat the oil in a pot over medium heat. Brown the turkey while breaking it up into smaller pieces using a spatula. Once it's halfway browned, add in the onion and garlic; continue cooking until the turkey is no longer pink. Season with salt and pepper.
- Stir in the broth, butternut squash, and thyme. Cover with a lid and bring to a simmer for 15 minutes.
- Stir in the kale and milk, return to a simmer for 10 minutes. Taste and adjust the seasoning with salt and pepper.
- Slowly add the flour/water mixture to the simmering soup, continue to simmer until the soup thickens, about 5 minutes. Remove the thyme stems.
- Ladle the soup into a bowl, garnish with parsley and serve with bread.
Nutrition
Calories: 456kcal | Carbohydrates: 55g | Protein: 40g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 1075mg | Potassium: 1089mg | Fiber: 3g | Sugar: 7g | Vitamin A: 11099IU | Vitamin C: 73mg | Calcium: 206mg | Iron: 5mg
Autumn Turkey Soup
Ingredients
- 1 tbsp Extra-virgin olive oil
- 1 lb Ground turkey
- 1/2 cup Onion chopped
- 1 tbsp Garlic minced
- 3 cups Chicken broth
- 2 cups Butternut Squash peeled and diced
- 2 sprigs Fresh thyme
- 3 cups Kale stem removed and chopped
- 1 cup Milk
- 4 tsp All-purpose flour whisked with equal amount of water
- 2 tbsp Fresh parsley
- 4 slices Crusty bread toasted if desired
Instructions
- Heat the oil in a pot over medium heat. Brown the turkey while breaking it up into smaller pieces using a spatula. Once it's halfway browned, add in the onion and garlic; continue cooking until the turkey is no longer pink. Season with salt and pepper.
- Stir in the broth, butternut squash, and thyme. Cover with a lid and bring to a simmer for 15 minutes.
- Stir in the kale and milk, return to a simmer for 10 minutes. Taste and adjust the seasoning with salt and pepper.
- Slowly add the flour/water mixture to the simmering soup, continue to simmer until the soup thickens, about 5 minutes. Remove the thyme stems.
- Ladle the soup into a bowl, garnish with parsley and serve with bread.
Nutrition
Calories: 456kcalCarbohydrates: 55gProtein: 40gFat: 10gSaturated Fat: 3gCholesterol: 68mgSodium: 1075mgPotassium: 1089mgFiber: 3gSugar: 7gVitamin A: 11099IUVitamin C: 73mgCalcium: 206mgIron: 5mg
Tried this recipe?Let us know how it was!