Name: Roasted butternut squash soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 11 oz butternut squash, peeled and cut into 3/4-inch cubes; 3/4 medium yellow onion, cut into 1-inch pieces; 3 cloves garlic, peeled and smashed; 1 1/2 tsp extra virgin olive oil; 5 oz turkey breast, cut into 1-inch pieces; 1 1/4 cups reduced-sodium chicken broth; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme; 1 tsp lemon juice

Instructions

Prep 15 min · Cook 35 min

Preheat your oven to 400°F. On a half-sheet pan, toss the squash cubes, onion pieces, and smashed garlic with the olive oil, half the salt, and half the pepper. Spread in a single layer with space between pieces. Roast for 25 to 30 minutes, flipping once halfway, until the squash is tender and the edges are browned.
While the vegetables roast, combine the chicken broth, turkey breast pieces, thyme, and the remaining salt and pepper in a medium pot over medium-high heat. Bring to a simmer, then reduce heat to low. Simmer for 10 to 12 minutes until the turkey is opaque throughout. Done when opaque in the center, 165°F.
Remove the turkey pieces with a slotted spoon and set aside. Let the broth in the pot and the roasted vegetables cool for 5 minutes. Transfer the vegetables and the broth into a blender. Vent the blender lid and cover with a towel. Blend, starting on low and moving to high, for 1 minute until completely smooth.
Return the blended soup to the pot and stir in the poached turkey pieces and lemon juice. Heat over medium for 2 minutes to warm through. Taste and add a final pinch of pepper if desired.

Nutrition

Ingredients

Instructions

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