Butternut Turkey Soup Recipe

3 2 2
Butternut Turkey Soup Recipe
Butternut Turkey Soup Recipe photo by Taste of Home
Publisher Photo

Butternut Turkey Soup Recipe

Read Reviews
3 2 2
Publisher Photo
Although hearty with lots of nutritious vegetables and turkey, this soup is also light and luscious. —Denise LaRoche, Hudson, New Hampshire
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 35 min.

Ingredients

  • 3 shallots, thinly sliced
  • 1 teaspoon olive oil
  • 3 cups reduced-sodium chicken broth
  • 3 cups cubed peeled butternut squash (3/4-inch cubes)
  • 2 medium red potatoes, cut into 1/2-inch cubes
  • 1-1/2 cups water
  • 2 teaspoons minced fresh thyme
  • 1/2 teaspoon pepper
  • 2 whole cloves
  • 3 cups cubed cooked turkey breast

Directions

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. Yield: 6 servings (2 quarts).
Originally published as Butternut Turkey Soup in Healthy Cooking October/November 2011, p60

Nutritional Facts

1-1/3 cups: 192 calories, 2g fat (0 saturated fat), 60mg cholesterol, 332mg sodium, 20g carbohydrate (3g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

  • 3 shallots, thinly sliced
  • 1 teaspoon olive oil
  • 3 cups reduced-sodium chicken broth
  • 3 cups cubed peeled butternut squash (3/4-inch cubes)
  • 2 medium red potatoes, cut into 1/2-inch cubes
  • 1-1/2 cups water
  • 2 teaspoons minced fresh thyme
  • 1/2 teaspoon pepper
  • 2 whole cloves
  • 3 cups cubed cooked turkey breast
  1. 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.
  2. 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. Yield: 6 servings (2 quarts).
Originally published as Butternut Turkey Soup in Healthy Cooking October/November 2011, p60

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forButternut Turkey Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
bjsilve0 User ID: 172187 196786
Reviewed Nov. 27, 2011

"Blah. No flavor. Had to use lots of salt and pepper at the table."

MY REVIEW
jcrivers76 User ID: 1582543 115020
Reviewed Oct. 13, 2011

"Excellent flavor. I subbed reg onions for the shallots, powdered cloves (mixed in w/onions) and fz tky meatballs for the meat. Was able to prep vegetables beforehand to save time. Flavor was outstanding and it's easy to make!"

Loading Image