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Butternut Turkey Soup

Total Time

Prep: 30 min. Cook: 35 min.

Makes

6 servings (2 quarts)

Although chock-full of lots of nutritious vegetables and turkey, this soup is also light on calories. —Denise LaRoche, Hudson, New Hampshire
Butternut Turkey Soup Recipe photo by Taste of Home

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

  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.

Nutrition 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.

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