Thanksgiving Leftover Soup | Easy + Healthy!

🧂 Ingredients

• 2 Tbsp. olive oil
• 1 small onion

  diced (about 3/4 cup)
• 1.5 cups chopped carrot
• 1 cup chopped celery
• 3 cloves minced garlic
• 1 tsp. black pepper
• 1 tsp. dried thyme
• 1/2 tsp.+ salt

  depending on salt content of broth
• 3.5 cups frozen cubed Butternut Squash
• 3.5 cups chopped leftover Roasted Turkey
• 6 cups Chicken or Turkey Broth
• 15 oz. can Cannellini Beans

  rinsed and drained
• 4 cups Chopped Kale

Instructions

• 1 Heat the olive oil in a pot over medium heat. Once hot, add the onions and saute
  for a minute. Add the carrot and celery and saute until soft. Once the veggies
  begin to soften, add the garlic, pepper, thyme, and salt. Stir until the garlic
  is fragrant.
• 2 Add 2.5 cups of the butternut squash and the chopped turkey and give everything
  stir. Add 5 cups of broth to the pot. Bring the pot to a boil and then reduce to
  a simmer.
• 3 While waiting for the soup to come up to temperature, blend the remaining
  butternut squash with ¾ cup of the cannellini beans and the remaining cup of
  broth in a blender or in a jar with an immersion blender. Blend until smooth.
• 4 Pour the squash and bean mixture into the pot and stir everything together. When
  the soup is simmering, add the remaining beans and the chopped kale. Simmer for
  5-7 minutes uncovered, or until the soup thickens slightly and the kale is soft.
  Season with salt and pepper to taste. Garnish with any fresh herbs you like and
  slices of lemon.

Nutrition Info