The Pioneer Woman Tasty Kitchen
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Turkey, Leek, Butternut Squash Noodle Soup

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Healthy and hearty soup for a chilly fall day!

Ingredients

  • 3 Tablespoons Butter
  • 2 cups Leeks, Thinly Sliced
  • 2 cups Celery, Thinly Sliced
  • 1 cup Carrots, Thinly Sliced
  • 3 cups Butternut Squash, Peeled And Diced
  • 12 cups Water
  • 1  Turkey Carcass (optional)
  • 4 cups Cooked Turkey, Cut Into Bite Sized Pieces
  • 1-½ cup Small Cut Pasta (I Used Acini Di Pepe, But Orzo Would Work Well Too)
  • 1 Tablespoon Fresh Thyme Leaves
  • ½ cups Parsley, Minced
  • Kosher Salt And Freshly Cracked Black Pepper

Preparation

1. In a large heavy pot set over medium heat, melt the butter. Add the leeks and sprinkle with salt, and then sweat for about 5 minutes.
2. Add all of the rest of the vegetables and stir with the leeks and butter. Add the water to the vegetables, add a lid and simmer on low heat for 20 minutes.
3. Add the turkey carcass and any pan drippings that are left to the pot. Add a lid to the pot and raise heat to medium-low and simmer 40 minutes.
4. After the 40 minutes are up, carefully remove the carcass with tongs and discard. Add the turkey and the pasta and return the lid for 10 minutes.
5. Add the fresh thyme and the parsley, and season with salt and pepper to taste.

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mslaura022 on 12.9.2012

We loved this! A great way to use leftover turkey and in season fall veggies. Very colorful too! This makes quite a bit and freezes very well. I’ve added this to my list of favorite soups!

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