Turkey & Butternut Squash Soup

Hot and delicious soup made simple with leftovers.
Yield: 6-8 Servings

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large onion - diced
  • 3 stalks Olivia’s Organics celery- diced
  • 1 tablespoon fresh sage - minced or 1 teaspoon dried
  • 1 tablespoon fresh thyme - minced or ½ teaspoon dried
  • 2 cloves garlic - minced
  • 2 quarts chicken broth (or homemade stock using the turkey carcass)
  • 2 cups cooked quinoa
  • Salt and pepper to taste
  • 3 cups leftover turkey - shredded
  • 2 cups leftover roasted butternut squash - cubed 
  • 1 cup leftover Brussels sprouts - chopped

Preparation

  • Heat oil in a large soup pot. Add onion, celery and fresh herbs, and cook approximately 5 minutes. Stir in garlic and cook another 30 seconds. Add in rest of the ingredients and bring to a boil. Reduce heat and simmer for 20 minutes.

Categories: Butternut Squash, Soup