Turkey and butternut squash noodle soup
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!
Ingredients
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
Method
Prep:20min ›
Cook:28min ›
Ready in:48min
- 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.
- Stir butternut squash and turkey into the soup mixture; simmer until turkey is heated through, 3 to 5 minutes. Garnish with fresh coriander.
Note:
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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Reviews & ratings
Average global rating:
(3)
Reviews in English (3)
I am this soup's biggest fan. It is on our table weekly. Probably one of the most versatile and easiest recipes around, you can't screw it up. I've made it using chipotle paste when I was out of ground. I've subbed tofu for the turkey, too. I have found that making the broth way ahead of time, even freezing it, then adding the squash a few minutes before serving, really brings out the flavor. I add sliced avocado and it gives the soup a cool, smooth touch. I've even added guacamole and never even got arrested. This soup rocks! Thank you for the recipe. - 13 Aug 2016 (Review from Allrecipes US | Canada)
Loved this recipe! I used ground turkey instead of diced turkey and browned it while broth was boiling. Will make this one again. - 11 Mar 2017 (Review from Allrecipes US | Canada)
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