Kale and Butternut Squash Turkey Soup

• Gluten free

• Meat

  • 5 1/2 lbs Turkey meat, cooked

• Produce

  • 1 1/2 lbs Butternut squash
  • 2 Celery sticks
  • 3 Garlic cloves
  • 4 Kale, stems
  • 1 Onion, large
  • 1 1/2 lbs Potatoes
  • 15 Sage, leaves
  • 7 Thyme, about 1 tablespoon, leaves

• Canned Goods

  • 6 cups Turkey stock or chicken stock

• Baking & Spices

  • 1 tsp Pepper
  • 1 1/2 tsp Salt

Found on tasteandsee.com

Description

Directions

• Chop butternut squash into 1/2 inch pieces, then roast on a parchment lined cooking sheet for 15 minutes at 400 degrees.
• Meanwhile chop onion, celery, and cook for 6 minutes on medium high heat.  Mince garlic, and chop fresh sage and thyme, add to the soup pot and sauté for 1 more minute.
• Add turkey stock, salt and pepper to the pot and bring to a boil.  
• Add 1½ pounds of cubed Yukon potaotes, and simmer for 10-12 minutes.  
• Add squash, and cook 5 more minutes over medium heat. 
• Gently fold in kale and cooked turkey, turn off the heat and let site for 5 minutes.  Serve warm with grated parmesan cheese and red pepper flakes.  

Nutrition