Tex-Mex Turkey and Butternut Squash Soup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 -5
Ingredients
- 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
Instructions
- 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.