This soup recipe is so versatile and forgiving which is why it is my favorite. You can sub veggies or add veggies such as beans or spinach (at the very end). It is super filling and is literally one of my favorite soups I’ve made!
Ground Turkey and Butternut Squash Soup
- One 16 oz package of ground turkey meat (I use 98% fat free but you can sub what type of meat mixture that you want)
- Two large carrots
- Three celery stalks
- One red onion
- Six cloves of garlic (we’re garlic lovers but you can minimize your cloves if your family is not)
- One butternut squash
- Two small potatoes (about 8-10 grams total)
- Four cups of vegetable stock
- One cup of chicken broth
- One 28 oz. can of tomatoes
- Two tablespoons of dried oregano
- Two bay leaves
- One and a half cups of radiatore pasta (or other small pasta such as shells)
1. Dice carrots, celery, and red onion into small pieces and set aside together.
2. Mince garlic and add to the carrot, celery, and red onion mixture (mirepoix)
3. Cut butternut squash in half and discard all seeds.
4. Dice halved butternut squash and dice the two potatoes and set aside together.
5. Place ground turkey meat in a large pot and cook for 3-5 minutes. It is okay if the meat is still pink inside because this soup will be cooking for a while and the protein will be fully cooked through by then.
6. Add the carrots, celery, red onion, and garlic mixture to the pan and cook for 5-7 minutes stirring occasionally.
7. Add the butternut squash and potatoes to the mix and cook another 2-3 minutes.
8. Add the stock, chicken broth, can of tomatoes, bay leaes, and oregano to the pot. Cover and bring to a simmer for 15 minutes.
9. Add the pasta and cook for the last 10 minutes or until your pasta al dente (you don’t want your pasta to be too done because it will continue to cook in the hot pot).
I use a mandolin that has cubing, dicing, and julienne features which makes making this recipe super quick. Because there are so many vegetables to chop and dice, I prep by cutting up all of my vegetables in the morning. It makes throwing (literally) this soup together in a flash. I just store the mirepoix (carrots, celery, and onion) in a separate container from the butternut and potatoes and refrigerate until ready to make the soup. If you are cutting and dicing all of these vegetables by hand, cut the squash and potatoes into cubes.
My recipe was 3 points total if you’re on weight watchers. You can sub out ingredients or add ingredients to add/subtract points to your liking. Even if you’re not on weight watchers, this soup is SUPER filling. The vegetables in this soup are in abundance and left me beyond satisfying. Feel free to serve this soup with a side salad or with another side of protein if this isn’t going to be your main dish. I’ve made this as the main with no complaints since it is so filling!