The Pioneer Woman Tasty Kitchen
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Turkey Soup with Butternut Squash, White Beans and Spinach

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

This is one way to turn the corner from the excess of Thanksgiving dinner. You could also substitute chicken stock and chicken pieces for an healthy chicken soup.

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 whole Medium Onion, Finely Diced
  • 2 stalks Celery, Cut In 1/4-inch Dice
  • ½ whole Peeled Butternut Squash, Cut In 1/4-inch Dice, (about 1 1/2 Cups)
  • 1 pinch Salt To Taste
  • 1 pinch Pepper To Taste
  • 10 cups Turkey Broth
  • 1 can (14-15 Oz. Size) White Beans, Such As Cannellini Or Navy Beans
  • 2 cups Diced Leftover (Cooked) Turkey
  • 5 cups Baby Spinach (about 4 Ounces)
  • ½ cups Freshly Grated Parmesan, To Taste

Preparation

1. Heat the oil in a large pot over medium heat until it shimmers. Add the onion, celery, squash, and salt and pepper to taste. Cook for about 3 minutes, until the vegetables begin to soften. Add the stock and the beans, bring the soup to a simmer, and cook until the squash is tender, 12 to 15 minutes. Add the turkey and spinach leaves and simmer for another minute or two until the turkey is heated through and the spinach has wilted.

Ladle into warm bowls and garnish with grated Parmesan to taste.

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2 Reviews

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Profile photo of Jenelle Miller

Jenelle Miller on 12.1.2017

this was delicious—just so happened that I had everything to make it!

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beegambino on 11.29.2014

Easy and healthy, it just the thing you need the day after a holiday meal.

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