Butternut Squash Noodle Soup with Turkey recipe

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Ingredients

6 cups low-sodium chicken broth
3 ribs celery, chopped
½ white onion, chopped
1 teaspoon chopped garlic
¾ teaspoon Mexican oregano
¼ teaspoon ground chipotle chile pepper, or to taste
¾ butternut squash, peeled and cut into noodle shapes
2 cups diced cooked turkey
1 teaspoon chopped fresh cilantro, or more to taste

Nutrition Info

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
servingSize: -
sodium: 132.5 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Stir butternut squash and turkey into the broth mixture, simmer until turkey is heated through, 3 to 5 minutes. Garnish with cilantro.

Recipe Yield

8 servings

Recipe Note

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.

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