Curried Turkey and Rice Soup

• Meat

  • 8 cups Turkey stock

• Produce

  • 1 lb Butternut squash, fresh
  • 1 1/2 cups Carrots, small
  • 1/2 cup Celery, small
  • 1 cup Onion, small
  • 1 cup Peas, frozen
  • 1/2 tsp Sage, dry

• Pasta & Grains

  • 1 cup White rice

• Baking & Spices

  • 3 grinds Black pepper
  • 1 tsp Curry powder, dry
  • 1/2 tsp Kosher salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Half and half

• Other

  • 1 pound cooked turkey meat cubed (white or dark or both

Found on afamilyfeast.com

Description

Ingredients

• 1 pound fresh butternut squash, see note
• 1 tablespoon extra virgin olive oil
• ½ teaspoon kosher salt
• Few grinds black pepper
• 2 tablespoons extra virgin olive oil
• 1 ½ cups small diced carrots
• 1 cup small diced onion
• ½ cup small diced celery
• 1 cup uncooked white rice
• ½ teaspoon dry sage
• 1 teaspoon dry curry powder
• 8 cups turkey stock, divided, see note
• 1 pound cooked turkey meat cubed (white or dark or both)
• 1 cup frozen peas, thawed
• ½ cup half and half
• Salt and pepper, as needed

Directions

• If using uncooked squash, preheat oven to 450 degrees F. (If using leftover cooked squash, skip to step 3.)
• Peel and seed the squash, cut in half top to bottom, brush with oil, salt and pepper and roast on a foil lined pan until soft, about 45 minutes to an hour.
• Once the squash is soft, place in food processor with a cup or two of the turkey stock and puree until smooth.
• In a five quart soup pot, heat oil over medium high heat and add carrots, onion and celery and sauté for four minutes.
• Add rice and sauté two minutes.
• Add sage and curry and stir.
• Add remaining turkey stock and bring to a boil.
• Lower to a low simmer and cook until the rice is tender, about 12-15 minutes.
• Add the cooked turkey and peas and heat just to hot.
• Remove from heat and add in the half and half, taste for seasoning and adjust as needed.