National Recipes

Smoked Turkey & Butternut Squash Soup From NWTF November Newsletter

By RVL / November 1, 2018
Hunt Wild Turkeys

Smoked Turkey & Butternut Squash Soup

Ingredients:

2 Tbsp unsalted butter 
1 brown onion, chopped 
1 celery stalk, chopped 
1 large carrot, chopped 
1 large potato, cubed 
1 large butternut squash, halved and roasted in oven  
32oz or turkey stock, ( can sub chicken broth)
1 tsp salt 
1 tsp cracked pepper 
1 tsp cinnamon 
1 tsp nutmeg 
2 cloves garlic, minced 
1/2 tsp rubbed sage 
2 cups cooked smoked turkey 
1 cup cranberry sauce
Chives for garnish. 

Directions:

  1. Preheat oven or Traeger to 350 degrees. Add butternut squash and roast until soft 1 hour or so. scoop from skin and save in bowl. 
  2. Melt the butter in a large pot over medium- high heat, add onion, garlic, celery, carrot, potatoes, and cook until lightly browned. Pour half the stock to cover vegetables and add squash . Bring to a boil, Reduce heat to low, cover pot, and simmer 30-40 minutes, or until all vegetables are tender.
  3. Season with salt, pepper, nutmeg, cinnamon and sage. Add mixture to a blender and puree until smooth. 
  4. Return to pot, add remaining stock and mix. This is your time to taste and season to your liking. 
  5. Top with smoked turkey meat, cranberry sauce and chives. 

— Jeremiah Doughty 

fromfieldtoplate.com 

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