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5.0 from 3 votes

Turkey Butternut Squash and Lentil Soup

Use up that leftover turkey and make a hearty gluten-free dairy free soup that everyone can join the days after Thanksgiving.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6 servings
Calories: 233 kcal
Course: Main Course , Soup
Cuisine: American

Ingredients

  • 1 tablespoon grapeseed oil
  • 1 cup butternut squash diced
  • 2 carrots diced
  • 3 celery stalks diced
  • 1 small white onion diced
  • 1 cup Autumn Blend Lentils
  • 1 teaspoon parsley
  • salt and pepper to taste
  • 2 32 oz. low sodium chicken broth cartons
  • 2 cups cooked turkey diced

Instructions

    Cup of Yum
  1. Heat a large soup pot on medium-high heat. Pour in the grapeseed oil. Then place the butternut squash, carrots, celery and onions in the soup pot as well as ¼ cup chicken broth. Place the lid on the pot and sweat vegetables for 10 minutes until softer.
  2. 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, stir occasionally.
  3. Add the turkey to the pot and simmer for 5 minutes. Ladle between bowls and enjoy immediately.

Notes

  • This soup is delicious served with crusty bread to soak up every last drop.

Nutrition Information

Calories 233kcal (12%) Carbohydrates 28g (9%) Protein 19g (38%) Fat 6g (9%) Saturated Fat 1g (5%) Cholesterol 24mg (8%) Sodium 105mg (4%) Potassium 692mg (20%) Fiber 11g (44%) Sugar 3g (6%) Vitamin A 5917IU (118%) Vitamin C 9mg (10%) Calcium 50mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 233

% Daily Value*

Calories 233kcal 12%
Carbohydrates 28g 9%
Protein 19g 38%
Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 24mg 8%
Sodium 105mg 4%
Potassium 692mg 15%
Fiber 11g 44%
Sugar 3g 6%
Vitamin A 5917IU 118%
Vitamin C 9mg 10%
Calcium 50mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.