Turkey, kale and butternut squash soup
We collaborated with Ann Woo, founder of the food blog Wooed by the Food, to bring our readers a fresh and healthy recipe. Like Ann, use fresh produce from your own Tower to make this quick and delicious recipe.
Cozy up this fall and winter with a bowl of this delicious soup. It’s hearty, healthy, and an easy recipe for lunch or dinner that your whole family will love. And it’s Paleo, Whole30 compliant, dairy free, and gluten free!
Serves 6 | Prep Time: 15 Minutes | Cook Time: 35 Minutes
- 1 lb ground turkey
- 4 cups butternut squash, cubed
- 4 cups kale, chopped
- 1 yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 3 cups chicken bone broth
- 1 cup water
- 1/2 tsp salt
- 1/2 tsp pepper
Form 2 inch meatballs with ground turkey (should make about 16). Add 2 tbsp of olive oil to dutch oven over medium high heat and add turkey meatballs. Season with salt and pepper. Flip once the bottom of the meatballs are brown.
Once fully cooked, set meatballs aside on a plate. Add 1 tbsp of olive oil to same dutch oven and add onions, carrots, celery, and garlic. Sauté everything together for 5 minutes.
Add 3 cups of chicken bone broth and a cup of water to dutch oven. Turn heat up to high and let it come to a boil. Once boiling, add butternut squash and meatballs. Lower heat to simmer and add chopped kale. Let it simmer for 10 minutes.
Serve with a squeeze of lemon and top with parsley.
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