Butternut Squash Noodle Soup With Turkey Recipes

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BUTTERNUT SQUASH SOUP WITH LEFTOVER TURKEY



Butternut Squash Soup with Leftover Turkey image

Great way to use your leftover Thanksgiving turkey or as an individual dish for butternut squash fans!

Provided by KDZ

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 50m

Yield 9

Number Of Ingredients 10

⅜ cup unsalted butter
⅔ cup chopped onion
48 ounces butternut squash, peeled and cubed
4 ½ cups water
4 cubes beef bouillon
¾ teaspoon dried marjoram
¼ teaspoon freshly ground black pepper
3 pounds leftover roasted turkey
⅛ teaspoon ground cayenne pepper
16 ounces cream cheese

Steps:

  • Melt butter in a large saucepan over medium heat and cool onions until soft and translucent, about 3 minutes. Add butternut squash, water, beef bouillon, marjoram, pepper, and cayenne; bring to a boil. Cook until butternut squash is tender, about 25 minutes.
  • Add turkey and cream cheese to the saucepan with the butternut squash mixture.
  • Pour soup in batches into a blender or food processor; blend until smooth. Return to saucepan and heat through, about 5 minutes, but do not let soup boil.

Nutrition Facts : Calories 577.1 calories, Carbohydrate 20.5 g, Cholesterol 190.9 mg, Fat 33 g, Fiber 3.3 g, Protein 50.2 g, SaturatedFat 18.5 g, Sodium 650.3 mg, Sugar 4.2 g

BEST BUTTERNUT SQUASH SOUP EVER



Best Butternut Squash Soup Ever image

Slightly sweet, this is one of the best soups I've had in a while.

Provided by Chester

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 10

1 ½ tablespoons butter
½ onion, sliced
2 cloves garlic
2 sprigs fresh thyme
½ butternut squash - peeled, seeded, and cut into 1-inch cubes
4 cups chicken stock
½ cube chicken bouillon
1 pinch ground cumin
1 pinch ground allspice
salt and ground black pepper to taste

Steps:

  • Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
  • Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.

Nutrition Facts : Calories 140.1 calories, Carbohydrate 23.9 g, Cholesterol 12.3 mg, Fat 5.2 g, Fiber 6.1 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 866.1 mg, Sugar 1.8 g

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