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Turkey and Acorn Squash Soup

Turkey and acorn Squash Soup

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If you love unique soup recipes, then you will love this Turkey and Acorn Squash Soup! The acorn squash pairs perfectly with the turkey for the most delicious soup.

Ingredients

Scale

1 yellow onion, diced

2 jalapeños, diced (seeds removed)

4 large garlic cloves, minced

1 lb ground turkey - I used an ancestral blend

1 acorn squash, cubed (discard skin)

8 cups broth

2 cups cooked rice (or 1 cup uncooked for one-pot meal, see instructions)

1 1/2 tsp salt, to taste

1 tsp dried oregano or italian seasoning

Fresh cracked black pepper

Instructions

  1. Prep the onion, jalapeno, and garlic as instructed.
  2. Preheat a 5 quart pot (or bigger) to medium-high heat with 2 Tbsp of avocado oil.
  3. Once preheated, add the onion and jalapeno to the pot and cook for about 5 minutes until fragrant and translucent. Break it up and stir occasionally as it cooks.
  4. While waiting, go ahead and prep the acorn squash – remove the skin and cut into bite sized cubes (about 3/4 inch pieces or so).
  5. After the 5 minutes, add the minced garlic to the turkey and jalapeño and sauté another minute. Then add the ground turkey, 1 tsp of salt, 1 tsp of dried oregano, and some from cracked black pepper. Cook, breaking into pieces, until no longer pink.
  6. Add the cubed acorn squash, broth, rice, and another 1/2 tsp of salt and bring it to a light simmer. Let it simmer lightly until the squash is soft, just a few minutes. 
    • If you would rather cook the rice directly in the soup, then use 1 cup of uncooked rice and simmer lightly for about 10 minutes until the rice is done. You’ll also want to add another few cups of broth since uncooked rice will absorb a lot more liquid. This method will make the acorn squash extra tender since it’ll cook longer, but it’s still delicious.
  7. Adjust broth and/or seasonings as desired. Enjoy!

Equipment

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