Turkey Butternut Squash and Lentil Soup Recipe

Katie Jasiewicz | Katie's Cucina

Turkey Butternut Squash and Lentil Soup is creamy and delicious. Use up that leftover turkey and make a hearty gluten-free, dairy free soup that everyone can join the days after Thanksgiving.

I don’t know about you, but I make extra turkey on Thanksgiving, just so we can have a wide variety of turkey leftovers. We love turkey in our home and eat it just about every which way.

I’ve made a wide-variety of turkey soups in the past, but I’ve never made a turkey soup with lentils. I’ve recently become a little obsessed with lentils, and that’s how the idea of this soup came about.

Turkey Butternut Squash and Lentil Soup Photo

I used a precut butternut squash and diced carrots, celery and onions, which I then sweated out for a few minutes in a large 6-quart soup pot with a little of the chicken broth. If you can find turkey broth, then use that—I find it’s only stocked during the holiday season and is limited quantities.

Chicken broth works just fine though. Once the vegetables become soft (about 10 minutes) then I add in the lentils.

I like to use the autumn blend of lentils. They are a mix of red, orange, and green lentils. If you can’t find a mix of lentils you can use whatever color suits your fancy.

Turkey Butternut Squash and Lentil Soup Picture

I add the seasonings into the pot, and the low sodium chicken stock. I do this to lessen our salt intake, and of course control the flavors. Regular chicken stock can sometimes be too salty for my pallet.

You’ll want to add the cooked, diced turkey last because you don’t want to dry out the turkey. Remember, it’s already cooked! You just simply want to reheat the turkey and marry the flavors of the soup in with the meat.

Once the soup is ready, it’s time to ladle the soup into bowls and enjoy. You can serve this with some leftover dinner rolls or maple bacon skillet cornbread you made for your holiday dinner.

Turkey Butternut Squash and Lentil Soup Image

I like to serve this with a salad too, and most of the times we eat some form of turkey soup for lunch the next day after our big meal.

So, a soup (like this recipe), a salad, and rolls makes the perfect day after lunch for my family. If you’re looking for an alternative to the traditional turkey soup recipe, I invite you to make this Turkey Butternut Squash and Lentil Soup with some of your leftover turkey this year! 

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Turkey Butternut Squash and Lentil Soup Recipe

    6 Servings

Ingredients

  • 1 tablespoon Grapeseed Oil
  • 1 cup Butternut Squash, diced
  • 2 Carrots, diced
  • 3 stalks Celery, diced
  • 1 small White Onion, diced
  • 1 cup Autumn Blend Lentils
  • 1 teaspoon Dried Parsley
  • Salt and Pepper, to taste
  • 2 32 ounce boxes Low Sodium Chicken Broth
  • 2 cups Cooked Turkey, diced

Directions

  1. Heat a large soup pot on medium-high heat. Pour in the grapeseed oil.
  2. Place the butternut squash, carrots, celery and onions in the soup pot as well as 1/4 cup chicken broth. Place the lid on the pot and sweat vegetables for 10 minutes until softer.
  3. Add one cup of Autumn Blend Lentils, parsley, and salt and pepper to taste to the pot.
  4. Mix well and add the remaining chicken broth.
  5. Lower the burner to medium-low, and place the lid on the pot.
  6. Cook for 20 minutes, and stir occasionally.
  7. Add the turkey to the pot and simmer for 5 minutes.
  8. Ladle between bowls and enjoy immediately.

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Published:
Author:
Cooking Method:
Simmered
Cuisine:
Gluten Free
Category:
Thanksgiving
Tags:
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Related Recipes:
One Pot Meal Recipes, Easy Dinner Recipes, Thanksgiving Recipes, Turkey Recipes, Squash Recipes, Lentil Recipes, Simmered Recipes, Easy Recipes, Family Meals and Snack Recipes, Gluten Free Recipes, Gluten Free Dinner Recipes, Dairy Free Recipes
Recipe Yields:
6 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Katie Jasiewicz
Recipe Yields: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Nutrition Facts

Servings Per Recipe 6

Amount Per Serving
Calories from Fat 32
Calories 236

% Daily Value*
6%
Total Fat 4g
2%
  Saturated Fat 0g
2%
Sodium 44mg
8%
Total Carbohydrate 24g
7%
  Dietary Fiber 6g
  Sugars 3g
44%
Protein 22g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Katie Jasiewicz

About Katie

Katie is our resident one-pot meal fanatic, but you'll find that she's passionate about every kind of food, from dinners to desserts, on her blog Katie's Cucina.