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!
Mexican oregano has a lemon-liquorice flavour and works well in spicy dishes but you can use Greek oregano if preferred.
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)
I love this soup! - 07 Mar 2017 (Review from Allrecipes US | Canada)