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Turkey Butternut Squash and Lentil Soup Photo

Turkey Butternut Squash and Lentil Soup Recipe

Katie Jasiewicz
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.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Cuisine Gluten Free
Servings 6
Calories 236 kcal

Ingredients
  

  • 1 tablespoon Grapeseed Oil
  • 1 cup Butternut Squash diced
  • 2 Carrot 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

Instructions
 

  • Heat a large soup pot on medium-high heat. Pour in the grapeseed oil.
  • 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.
  • Add one cup of Autumn Blend Lentils, parsley, and salt and pepper to taste to the pot.
  • Mix well and add the remaining chicken broth.
  • Lower the burner to medium-low, and place the lid on the pot.
  • Cook for 20 minutes, and stir occasionally.
  • Add the turkey to the pot and simmer for 5 minutes.
  • Ladle between bowls and enjoy immediately.

Nutrition

Calories: 236kcalCarbohydrates: 24gProtein: 22gFat: 4gSodium: 44mgFiber: 6gSugar: 3g
Keyword Dairy Free, Easy, Easy Dinners, Family Meals and Snacks, Gluten Free, Gluten Free Dinners, Lentils, One Pot Meals, Simmered, Squash, Thanksgiving, Turkey
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