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Ingredients
- 2 teaspoons olive oil
- 1 pound ground turkey
- 1 medium onion diced
- 1 stalk celery sliced
- 4 cloves garlic sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon Red pepper flakes
- 4 cups diced butternut squash (1 small squash)
- 1 cup sliced crimini or button mushrooms
- 4 cups kale chopped
- 1 Parmigiano-Reggiano cheese rind
- 3 cups chicken stock homemade or low-sodium store-bought
- 3 cups beef stock homemade or low-sodium store-bought
- kosher salt and fresh black pepper to taste
- fresh parsley, red pepper flakes, grated Parmesan cheese optional, to garnish
Ingredients
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Instructions
- Heat a 5-quart Dutch oven or heavy stock pot over medium heat; add olive oil then turkey. Break up the turkey with a wooden spoon, and cook until it has lost its raw appearance, about 3-4 minutes.
- Add the onion, celery, and garlic, and continue cooking, stirring frequently, until the onion mixture is translucent, about 5 minutes. Stir in the thyme and red pepper flakes, and mix well.
- Add the squash and mushrooms. Reduce heat to low, and cook, stirring frequently to keep the squash from sticking, for 2 minutes.
- Set the cheese rind in the pot, and pour in the chicken and beef stocks. Cover the pot tightly, and cook on low for 15 minutes, stirring 2 or 3 times, until the squash is soft.
- Add the kale to the pot, and stir for 1 minute to allow the kale to wilt slightly (don't over-cook). Taste and adjust seasoning with salt (if needed) and black pepper. Serve hot with optional garnishes.
Recipe Notes
Recipe from http://www.soupchick.com/2012/02/turkey-kale-and-butternut-squash-soup-recipe.html, retrieved July 2013.