Butternut Squash Noodle Soup with Turkey is a warm, nourishing, and flavour-packed recipe that brings together the natural sweetness of squash, the comforting richness of turkey, and the light slurp-worthy texture of noodles. This colorful soup is not only delicious but also incredibly wholesome, making it perfect for chilly evenings or cozy weekend meals. The combination of vegetables, lean protein, and tender noodles delivers a satisfying bowl that feels both hearty and refreshing.
Butternut Squash Noodle Soup:
This soup is especially useful after the holidays when leftover turkey is plentiful, offering a new way to enjoy cooked meat without repeating the same old recipes. The butternut squash adds velvety texture and mild sweetness, noodles add comfort, and fresh herbs elevate the aroma. Whether you’re looking for a nutrient-rich lunch or a soothing dinner, this soup fits beautifully into any meal plan.
History:
Butternut squash has long been used in fall and winter cooking due to its sweet flavor and creamy texture. Its use in soups goes back centuries across North America and Europe, where squash was prized for its long shelf life. As turkey became a common festive dish, home cooks began combining leftovers with seasonal vegetables like squash, creating modern fusion soups. The addition of noodles adds a comforting, universally loved twist, turning a simple squash soup into a complete, satisfying meal.
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Butternut Squash Noodle Soup with Turkey
Ingredients
- 2 cups cooked turkey, shredded or diced
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cups butternut squash, peeled and cubed
- 3 garlic cloves, minced
- 6 cups chicken or turkey broth
- 1 teaspoon dried sage (optional)
- 2 cups egg noodles or any noodle variety
- Salt and black pepper to taste
- Juice of ½ lemon (optional, for brightness)
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add onion, carrots, and celery; sauté until softened (about 5 minutes).
- Add butternut squash, broth, thyme, sage, and bay leaf. Bring to a boil.
- Reduce heat and simmer for 15 minutes, or until butternut squash is tender.
- Add noodles and cook according to package instructions until soft.
- Stir in cooked turkey and simmer for another 5 minutes.
- Season with salt, pepper, and lemon juice (if using).
Notes
- Use spiralized butternut squash “noodles” for a lighter, grain-free version.
- Substitute turkey with chicken if desired.
- For a thicker texture, mash a few cubes of cooked squash directly into the broth.
- Add spinach or kale for extra nutrients.
- Gluten-free noodles work perfectly in this recipe.
Tips for Butternut Squash Noodle Soup:
- Cut squash into evenly sized cubes so they cook at the same rate.
- Add turkey at the end to prevent it from becoming tough or dry.
- Use homemade turkey broth for exceptional flavor.
- Stir in a splash of cream for a richer, velvety soup.
- Freeze leftover portions without the noodles (add fresh noodles when reheating).
FAQ’s for Noodle Soup:
Q: Can I use fresh turkey instead of leftover turkey?
Yes, cooked fresh turkey works just as well.
Q: Can I use frozen butternut squash?
Absolutely — it saves time and cooks quickly.
Q: Do noodles become mushy in leftover soup?
Yes, noodles continue absorbing liquid. Store them separately if making ahead.
Q: Can I make this soup vegetarian?
Yes, omit turkey and use vegetable broth; add more squash or beans for protein.
Q: How long will it last?
3–4 days refrigerated or up to 3 months frozen (without noodles).
Conclusion:
Butternut Squash Noodle Soup with Turkey is a comforting and colorful dish that blends wholesome ingredients into a bowl of warm satisfaction. It’s an excellent way to repurpose leftover turkey while enjoying seasonal flavors and the natural sweetness of squash. Easy, nutritious, and hearty, this soup is sure to become a family favorite on chilly nights.