Using spiralized butternut squash as an alternative to pasta, this soup is loaded with fall flavors and gets its smoky spiciness from ground chipotle. The ideal soup to warm you up on cold winter days. Perfect for using up leftover turkey.
Ingredients
- 6 cups low-sodium chicken broth
- 3 ribss celery , chopped
- 0.5 whites onion , chopped
- 1 teaspoon chopped garlic
- 0.75 teaspoons Mexican oregano
- 0.25 teaspoons ground chipotle chile pepper , or to taste
- 0.75 butternuts squash , peeled and cut into noodle shapes
- 2 cups diced cooked turkey
- 1 teaspoon chopped fresh cilantro , or more to taste
Instructions
-
1
Combine chicken broth, celery, onion, garlic, Mexican oregano, and ground chipotle in a large pot; bring to a boil. Cover and reduce heat; simmer until vegetables are softened, about 20 minutes.
-
2
Stir butternut squash and turkey into the broth mixture; simmer until turkey is heated through, 3 to 5 minutes. Garnish with cilantro.
Nutrition Facts
Per serving
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