Butternut Squash Soup With Leftover Turkey Recipes
BUTTERNUT SQUASH NOODLE SOUP WITH TURKEY
Using spiralized butternut squash as an alternative to pasta, this soup is loaded with fall flavors and gets its smoky spiciness from ground chipotle. The ideal soup to warm you up on cold winter days. Perfect for using up leftover turkey.
Provided by bd.weld
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 48m
Yield 8
Number Of Ingredients 9
Steps:
- Combine chicken broth, celery, onion, garlic, Mexican oregano, and ground chipotle in a large pot; bring to a boil. Cover and reduce heat; simmer until vegetables are softened, about 20 minutes.
- Stir butternut squash and turkey into the broth mixture; simmer until turkey is heated through, 3 to 5 minutes. Garnish with cilantro.
Nutrition Facts : Calories 125.3 calories, Carbohydrate 13.4 g, Cholesterol 29.6 mg, Fat 2.2 g, Fiber 2.4 g, Protein 13.9 g, SaturatedFat 0.9 g, Sodium 132.5 mg, Sugar 3.4 g
BUTTERNUT TURKEY SOUP
Although chock-full of lots of nutritious vegetables and turkey, this soup is also light on calories. -Denise LaRoche, Hudson, New Hampshire
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan coated with cooking spray, cook shallots in oil over medium heat until tender. Stir in the broth, squash, potatoes, water, thyme and pepper., Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Stir into soup. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Stir in turkey; heat through. Discard spice bag.
Nutrition Facts : Calories 192 calories, Fat 2g fat (0 saturated fat), Cholesterol 60mg cholesterol, Sodium 332mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
BUTTERNUT SQUASH SOUP WITH LEFTOVER TURKEY
Great way to use your leftover Thanksgiving turkey or as an individual dish for butternut squash fans!
Provided by KDZ
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 50m
Yield 9
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan over medium heat and cool onions until soft and translucent, about 3 minutes. Add butternut squash, water, beef bouillon, marjoram, pepper, and cayenne; bring to a boil. Cook until butternut squash is tender, about 25 minutes.
- Add turkey and cream cheese to the saucepan with the butternut squash mixture.
- Pour soup in batches into a blender or food processor; blend until smooth. Return to saucepan and heat through, about 5 minutes, but do not let soup boil.
Nutrition Facts : Calories 577.1 calories, Carbohydrate 20.5 g, Cholesterol 190.9 mg, Fat 33 g, Fiber 3.3 g, Protein 50.2 g, SaturatedFat 18.5 g, Sodium 650.3 mg, Sugar 4.2 g
BUTTERNUT SQUASH SOUP RECIPE BY TASTY
If there's one thing you should be eating more of this fall, it's butternut squash soup (the homemade kind, of course). This seasonal recipe is easy to whip together in no time, and you can make a big batch at once to freeze for lazy nights or on-the-go work lunches.
Provided by Merle O'Neal
Categories Sides
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large pot over medium heat, then add the garlic and onion and sauté for 1-2 minutes, until the onion is translucent.
- Add the potato, celery, carrot, salt, and pepper. Sauté for 3 minutes.
- Add the butternut squash, broth, water, bay leaf, and thyme and stir. Bring to a boil.
- Cover and reduce the heat to low. Simmer for 25-30 minutes.
- Remove the thyme stems and bay leaf.
- Use an immersion or countertop blender to blend the soup until smooth.
- Let cool for 2 minutes, then serve.
- Enjoy!
Nutrition Facts : Calories 680 calories, Carbohydrate 56 grams, Fat 47 grams, Fiber 3 grams, Protein 1 gram, Sugar 14 grams
BUTTERNUT TURKEY BAKE
Butternut squash adds a little sweetness to this comforting casserole. You can use leftover turkey and even replace the croutons with leftover stuffing, if you wish. It's sure to satisfy your family. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cut squash in half; discard seeds. Place cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 45 minutes. , Drain water from pan; turn squash cut side up. Bake 10-15 minutes longer or until tender. Scoop out flesh; mash and set aside. , In a large skillet, saute onion in butter until tender. Stir in the croutons, salt, poultry seasoning and pepper. Cook 2-3 minutes longer or until croutons are toasted. Stir in the squash, turkey and broth; heat through. , Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted.
Nutrition Facts : Calories 383 calories, Fat 15g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 828mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 8g fiber), Protein 28g protein.
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