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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