Ingredients and Weight:
- Butternut squash: 1 (about 3 pounds)
- Onion: 1 (about 1 cup chopped)
- Celery: 2 (about 1 1/2 cups chopped)
- Carrots: 2 (about 1 cup chopped)
- Garlic: 2 cloves (minced)
- Ground turkey: 1 pound
- Chicken broth: 4 cups
- Vegetable broth: 2 cups
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Thyme: 1/2 teaspoon
- Bay leaves: 2
- Parsley: 1/4 cup (chopped, for garnish)
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Peel and cut the butternut squash into 1-inch cubes.
- Heat a large pot over medium heat. Add a drizzle of olive oil and cook the onion, celery, and carrots until softened, about 5 minutes.
- Add the garlic and cook for 1 minute more.
- Add the ground turkey and cook until browned, breaking it up with a wooden spoon.
- Stir in the butternut squash, chicken broth, vegetable broth, salt, black pepper, thyme, and bay leaves.
- Bring to a boil, then reduce heat and simmer for 30 minutes, or until the butternut squash is tender.
- Remove the bay leaves and garnish with parsley before serving.
Nutritional Information:
- Calories: 250
- Protein: 25 grams
- Carbohydrates: 30 grams
- Fat: 10 grams
Dish Characteristics:
- Creamy and flavorful
- Balanced combination of savory and sweet flavors
- Rich in nutrients, including vitamins A and C, and fiber
- Suitable for a variety of dietary needs, including gluten-free and low-carb
User Comments:
- "This soup is so comforting and satisfying. I love the blend of flavors."
- "The butternut squash noodles add a unique and delicious texture."
- "Perfect for a cold winter day. I added a bit of grated Parmesan cheese for extra richness."
Special Precautions and Tips:
- Handle the butternut squash carefully as it can be slippery when wet.
- If you don't have a spiralizer, you can use a vegetable peeler to create squash noodles by slicing the squash into thin ribbons.
- For a vegetarian version, substitute the ground turkey with lentils or beans.
