Turkey and Squash Soup

This is my all time favorite comfort soup during the Fall and Winter. I use leftover turkey from Thanksgiving but you can switch out the turkey for chicken. If you don’t have the time to make your own stock, you can use Imagine Organic Chicken broth. The ingredients are pretty straight forward and it has a great flavor to it.


8 cups homemade Turkey stock (or 2 32 oz boxes of Imagine Organic Chicken Broth)

2 lbs Turkey Breast (bone in)

2 cups cubed carrots

1 cups homemade pumpkin puree

1 cup cubed butternut squash (see my Butternut Squash tutorial for tips)

1/2 cup yellow onion

1/2 cup green beans

1/2 cup cauliflower

1 cup cubed zucchini

3 tbsp chopped parsley

1 tbsp chopped thyme

1 tbsp chopped rosemary

2 bay leaves

2 garlic cloves (crushed)

salt and pepper to taste


Simmer poultry in stock for 2 hours or until meat is tender. Remove the meat and shred. While the meat is removed, add half of the carrots, and all of the butternut and pumpkin squash. Boil until vegetables are tender. Using a slotted spoon, remove the vegetables and blend until smooth in a blender. Set aside.

Add the remaining ingredients to stock and boil until tender. Return puree and meat to pot and heat until warm.

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