I just can’t seem to warm up in the chilly wet weather unless I have soup for at least one meal a day! I’ve been on a rampage creating some new recipes and this one is packed with flavor and nutrients! I hope you give it a try and love it!
🔹2lbs cubed butternut squash
🔹6 cups chicken bone bone broth
🔹1 lb 90% or above ground turkey w/ spicy sausage seasoning (see below)
🔹4 cloves garlic, minced
🔹4 oz chopped kale
🔹8oz (1 medium) Onion, sliced
Spicy Sausage Seasoning:
🔹1.5 tsp fennel seed
🔹3/4 tsp garlic powder
🔹1/2 tsp onion powder
🔹1/2 tsp paprika
🔹1/2 tsp crushed red pepper (leave out or reduce if you don’t like spice)
🔹1 tsp salt
🔹1 tsp pepper
🔹1/2 tsp oregano
🔹1/2 tsp ground sage
🔹1 tsp red wine vinegar
🔹Preheat oven to 400
🔹Arrange butternut squash and onion on a parchment lined baking sheet and lightly spray with a little avocado oil. Season with S+P.
🔹Cook for 20-25 minutes until the squash is tender and starting to brown on the edges.
🔹In a soup pot add the bone broth and turn on high until it reaches a boil.
🔹Once boiling, add the butternut squash and cook 5-10 minutes.
🔹Use an immersion blender to blend the squash into the broth. Reduce heat to low, add kale, and cover.
🔹Put a skillet on medium high heat and cook turkey with sausage seasoning and garlic until done.
🔹Once done, add turkey sausage to soup.
🔹Chop onions a bit more (into bite sized pieces) and add to soup.
🔹Let soup simmer for 5-10 minutes to let the flavors meld.
Serve and enjoy! This is great served with some pepitas on top for crunch! It’s great to add a side salad if you are having a smaller portion.
Makes 4-6 servings:
6 serving size is about 400g per serving
4 serving size is about 600g per serving
NUTRITION: 1/6th: 232kcal-5F/26P/22C (5g fiber!)