Butternut Squash Soup with Leftover Turkey recipe

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Ingredients

⅜ cup unsalted butter
⅔ cup chopped onion
48 ounces butternut squash, peeled and cubed
4 ½ cups water
4 cubes beef bouillon
¾ teaspoon dried marjoram
¼ teaspoon freshly ground black pepper
3 pounds leftover roasted turkey
⅛ teaspoon ground cayenne pepper
16 ounces cream cheese

Nutrition Info

577.1 calories
carbohydrate: 20.5 g
cholesterol: 190.9 mg
fat: 33 g
fiber: 3.3 g
protein: 50.2 g
saturatedFat: 18.5 g
servingSize: -
sodium: 650.3 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a large saucepan over medium heat and cool onions until soft and translucent, about 3 minutes. Add butternut squash, water, beef bouillon, marjoram, pepper, and cayenne, bring to a boil. Cook until butternut squash is tender, about 25 minutes.

  2. Add turkey and cream cheese to the saucepan with the butternut squash mixture.

  3. Pour soup in batches into a blender or food processor, blend until smooth. Return to saucepan and heat through, about 5 minutes, but do not let soup boil.

Recipe Yield

9 servings

Recipe Note

Great way to use your leftover Thanksgiving turkey or as an individual dish for butternut squash fans!

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