Turkey and butternut squash noodle soup

    Turkey and butternut squash noodle soup

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    About this recipe: This spicy soup uses spiralised butternut squash instead of traditional noodles and leftover roast turkey instead of chicken to create a modern twist on an old favourite!

    Serves: 8 

    • 1.4L low salt chicken stock
    • 3 celery stalks, chopped
    • 1/2 onion, chopped
    • 1 teaspoon chopped garlic
    • 3/4 teaspoon Mexican oregano
    • 1/4 teaspoon ground chipotle chilli pepper, or to taste
    • 3/4 butternut squash, peeled and sliced into spirals
    • 280g diced cooked turkey
    • 1 teaspoon freshly chopped coriander, or more to taste

    Prep:20min  ›  Cook:28min  ›  Ready in:48min 

    1. Combine chicken stock, celery, onion, garlic, oregano and ground chilli pepper in a large pot; bring to the boil. Cover and reduce heat; simmer until vegetables are softened, about 20 minutes.
    2. Stir butternut squash and turkey into the soup mixture; simmer until turkey is heated through, 3 to 5 minutes. Garnish with fresh coriander.


    Mexican oregano has a lemon-liquorice flavour and works well in spicy dishes but you can use Greek oregano if preferred.

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