If you’re craving a comforting, nourishing bowl of goodness, this Turkey and Butternut Squash Vegetable Soup Recipe is exactly what you need. It combines tender turkey, sweet butternut squash, and vibrant vegetables, all simmered in a rich broth that feels like a warm hug on a chilly day. Trust me, once you make this soup, it’s going to become a staple you’ll return to again and again.
Why You Should Make This Recipe
Heartwarming and nutritious: This soup offers a perfect balance of lean protein, veggies, and comforting flavors that make for a healthy, satisfying meal.
Simple ingredients, big flavor: With pantry basics and fresh produce, it’s easy to whip up without sacrificing taste.
Perfect for any season: Whether it’s chilly outside or you want a light but filling dinner, this soup fits the bill.
Great for leftovers: It tastes even better the next day, making it a smart choice for meal prep or busy weeknights.
Ingredients & Substitutions
Every ingredient in this Turkey and Butternut Squash Vegetable Soup Recipe plays an important role, from creating depth in the broth to adding sweetness, texture, and brightness. The beauty is in its simplicity; even just a few fresh vegetables and pantry staples come together to make something extraordinary.
- Pancetta or bacon: Adds a smoky, savory note that enriches the soup’s flavor; bacon works well as an easy swap.
- Carrots, celery, and onions: The classic mirepoix that builds the foundation of many hearty soups; their natural sweetness balances the dish.
- Butternut squash: Offers a creamy texture and subtle sweetness that complements the turkey beautifully.
- Passata or tomato sauce: Brings acidity and a vibrant color to the broth without overpowering the other ingredients.
- Chicken broth: The soul of the soup; if unavailable, vegetable broth makes a great vegetarian-friendly alternative.
- Cooked turkey or chicken: Adds lean protein and heartiness, making this soup an all-in-one meal.
- Italian seasoning, salt, and pepper: Simple seasonings that enhance flavors without complicated spice blends.
- Fresh parsley: For a bright, fresh finish that lightens up each spoonful.
How to Make Turkey and Butternut Squash Vegetable Soup Recipe
Step 1: Sauté the Pancetta or Bacon
Start by cooking the pancetta or bacon in a large pot until it’s nice and crispy. Don’t toss out that flavorful fat left behind—that’s where the magic starts, infusing the base of your soup with a rich smokiness that you’ll love.
Step 2: Soften the Vegetables
With the pancetta removed, add diced carrots, celery, and onions to the pot and sauté them in the rendered fat. Cook for about 5 minutes until the onions are soft and translucent—this builds a sweet, aromatic foundation for the soup.
Step 3: Add Butternut Squash and Liquids
Next, stir in the butternut squash along with the passata, chicken broth, Italian seasoning, salt, and black pepper. Bring everything to a boil, then reduce to a simmer, covering partially to let the flavors meld and the squash soften over 10 to 15 minutes.
Step 4: Add Turkey and Finish Cooking
Finally, toss in the cooked turkey or chicken and simmer for an additional 10 minutes until all the veggies are tender and the soup is bursting with flavor. The turkey warms through, soaking up the delicious broth.
How to Serve Turkey and Butternut Squash Vegetable Soup Recipe
Garnishes
Top your bowls with crispy pancetta bits and a sprinkle of fresh parsley to add texture and a pop of color. The crispy pancetta contrasts beautifully with the silky soup, while parsley adds a fresh herbal note that brightens each bite.
Side Dishes
Pairing this soup with crusty bread or warm garlic rolls elevates the comforting experience, letting you soak up every last drop. A simple mixed green salad with a tangy vinaigrette also complements the richness of the soup perfectly.
Creative Ways to Present
Serve the soup in rustic bread bowls for a charming, cozy presentation that’s perfect for entertaining. Or, ladle it over a small scoop of cooked rice or quinoa in your bowl for a twist that adds extra heartiness and makes it even more filling.
Make Ahead and Storage
Storing Leftovers
Store leftover soup in airtight containers in the refrigerator for up to five days. This makes it a fantastic option for ready-made lunches or quick dinners during your busy week.
Freezing
This Turkey and Butternut Squash Vegetable Soup Recipe freezes beautifully—just leave some space in your container to allow for expansion. Frozen soup can be kept for up to three months without losing its delicious flavors or texture.
Reheating
To reheat, gently warm the soup in a pot over medium-low heat or microwave it until hot throughout. Stir occasionally to make sure it heats evenly and maintain the perfect consistency.
FAQs
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Can I make this Turkey and Butternut Squash Vegetable Soup Recipe vegetarian?
Absolutely! Simply replace the turkey with beans or tofu for protein and swap chicken broth for vegetable broth. You can also skip the pancetta for a fully vegetarian dish or use smoked paprika to add some smoky flavor.
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How do I ensure the vegetables cook evenly?
Dice all vegetables roughly the same size so they cook at an even pace. This avoids some veggies being mushy while others remain undercooked, giving your soup a perfect texture.
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Can I use fresh turkey instead of cooked turkey?
You can, but the cooking time will increase. If using raw turkey, cut it into small pieces and cook it fully in the pot before adding the vegetables and broth to prevent overcooking other ingredients.
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What can I use if I don’t have butternut squash?
Other hearty squashes like acorn or delicata work well, or you can use sweet potatoes for a similar sweetness and texture. Just adjust cooking times slightly depending on the vegetable’s firmness.
Final Thoughts
This Turkey and Butternut Squash Vegetable Soup Recipe is one of those heartfelt dishes that feels like a warm embrace on a plate. It’s straightforward, nourishing, and packed with flavors that come together effortlessly. Give it a try—you might just find your new favorite soup to cozy up with anytime!
Print
Turkey and Butternut Squash Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 bowls 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
A hearty and comforting Turkey Vegetable Soup made with sautéed pancetta, a medley of diced vegetables, shredded turkey, and flavorful Italian seasoning simmered in chicken broth. This easy-to-make soup is perfect for a nutritious meal and garnished with fresh parsley for added freshness.
Ingredients
Meat and Protein
- ½ cup pancetta (or bacon as an alternative)
- 2 cups cooked turkey or chicken, shredded or diced
Vegetables
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onions, diced
- 2 cups butternut squash, peeled and diced
Liquids and Sauces
- ½ cup passata or any tomato sauce
- 5 cups chicken broth (or vegetable broth as a substitute)
Seasonings
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
Garnish
- Fresh parsley, chopped
Instructions
- Sauté Pancetta: In a large pot, add the pancetta or bacon and sauté over medium heat until cooked and crispy. Remove the pancetta from the pot, set aside, leaving the rendered fat in the pot for sautéing the vegetables.
- Cook Vegetables: Add the diced carrots, celery, and onions to the pot with the pancetta fat and cook for about 5 minutes, stirring occasionally, until the onions become soft and translucent.
- Add Squash and Tomato Sauce: Stir in the diced butternut squash and mix well with the other vegetables. Then add the passata or tomato sauce, stirring to combine.
- Add Broth and Seasonings: Pour in the chicken broth, sprinkle the Italian seasoning, and season with salt and black pepper to taste. Bring the mixture to a boil over medium-high heat.
- Simmer Soup: Once boiling, reduce the heat to a simmer and cover the pot partially. Let it cook for 10-15 minutes until the vegetables, especially the butternut squash, are tender.
- Add Turkey and Finish Cooking: Add the shredded or diced cooked turkey or chicken to the pot. Continue to cook for an additional 10 minutes to warm the turkey and meld the flavors together.
- Serve and Garnish: Ladle the soup into 4 bowls. Top each serving with the cooked pancetta and freshly chopped parsley. Serve hot and enjoy your comforting turkey vegetable soup!
Notes
- Dice all vegetables uniformly so they cook evenly.
- Bacon works well as a substitute for pancetta if you cannot find it.
- If chicken broth is unavailable, vegetable broth can be used instead.
- Store leftover soup in an airtight container in the refrigerator for up to 5 days.
- Reheat leftover soup in the microwave or on the stovetop until hot.
- You can freeze this soup for up to 3 months; leave space in the container to allow for expansion when freezing.
