Butternut Squash Noodle Soup with Turkey
A nourishing soup combining tender turkey, sweet butternut squash, and soft noodles.Perfect for using holiday leftovers in a fresh and flavorful way.Hearty, colorful, and rich in vitamins and protein.A cozy, wholesome meal for fall and winter seasons.
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.