We had the most gorgeous weather this past weekend here in DFW. Perfect for the Showdown Half on Saturday. So sad that I wasn’t able to run it like I’d hoped to this year, but congrats to all of those who ran and got PR’s! I finally broke down and bought an inexpensive foam roller, so hopefully I can work out some issues I’ve been having with my left leg.
Although it feels a little like Fall in the mornings here, we are still having temps in the nineties in the late afternoon. That doesn’t mean we can’t go ahead enjoy a nice big bowl of Tex-Mex Turkey and Butternut Squash Soup though.
The slight sweetness of the butternut squash paired with the Tex-Mex seasonings is unbelievably good. I absolutely love a combination of sweet and savory. Sweet, savory and spicy is even better in my book. To control the heat level, you can choose to use some, all or none of the jalapeno seeds. Totally your call.
If you happen to make this around the holidays, you could use your Thanksgiving turkey leftovers instead of the ground turkey. Just add it towards the end of the cook time and let it heat through.
Tex-Mex Turkey and Butternut Squash Soup
- 1 tbsp ghee or olive oil
- 1.25 lbs . ground turkey
- 1 medium yellow onion , diced
- 1 poblano pepper , diced
- 1 large jalapeno , minced
- 3 cloves of garlic , minced
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp ancho chili powder (or your favorite)
- 2 tsp ground cumin
- 1 tsp fine sea salt or salt to taste
- 4 cups of diced (1/2 inch) cubes (my butternut squash was 2.36 lbs.)
- 31/2 cups of low sodium chicken stock
- 1 (14.5 oz.) can of fire roasted diced tomatoes
Heat the oil over medium-high heat in a 4 quart soup pot. Add the ground turkey and let cook until browned, breaking it up with a spoon or spatula as it cooks. Add the onion and peppers and cook, stirring occasionally, until they begin to soften, about 5 minutes. Stir in the garlic, sea salt and spices and let cook for another minute.
Stir in the chicken stock, tomatoes and butternut squash, bring to a boil, reduce heat to low and simmer, stirring occasionally, until squash is tender, between 25-30 minutes.