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Katie's Cucina » Recipes » gluten free

Turkey Butternut Squash and Lentil Soup

Published: Nov 22, 2017 · Modified: Jul 24, 2020 by Katie · This post may contain affiliate links

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Use up that leftover turkey and make a hearty gluten-free dairy free Turkey Butternut Squash and Lentil Soup that everyone will enjoy after Thanksgiving.

Turkey Butternut Squash and Lentil Soup in white bowl on table with fake decorative fall leaves and title text.

I don’t know about you, but I make extra turkey just so we can have a wide variety of turkey leftovers. We love turkey in our home and eat it just about every which way. I’ve made a wide-variety of turkey soups in the past but I’ve never made a turkey soup with lentils. I’ve recently become a little obsessed with lentils, and that’s how the idea of this Turkey Butternut Squash and Lentil Soup came about.

Top view of Turkey Butternut Squash and Lentil Soup in white bowl on table with fake decorative fall leaves.

I used a precut butternut squash and diced carrots, celery and onions which I then sweated out for a few minutes in a large 6-quart soup pot with a little of the chicken broth. If you can find turkey broth then use that—I find it’s only stocked during the holiday season and is limited quantities. Chicken broth works just fine though.

Once the vegetables become soft (about 10 minutes) then I add in the lentils. I like to use the autumn blend of lentils. They are a mix of red, orange, and green lentils. If you can’t find a mix of lentils you can use whatever color suits your fancy. I add in the seasons into the pot and the low sodium chicken stock.

I do this to lessen our salt in take and of course control the flavors. Regular chicken stock can sometimes be too salty for my pallet. You’ll want to add the cooked diced turkey last because you don’t want to dry out the turkey. Remember, it’s already cooked! You just simply want to reheat the turkey and marry the flavors of the soup in with the meat.

Side view of Turkey Butternut Squash and Lentil Soup in white bowl on table with fake decorative fall leaves and pumpkins.

Once the soup is ready it’s time to ladle the soup into bowls and enjoy. You can serve this with some leftover dinner rolls or maple bacon skillet cornbread you made for your holiday dinner. I like to serve this with a salad too and most of the times we eat some form of turkey soup for lunch the next day after our big meal.

So a soup (like this recipe), a salad, and rolls makes the perfect day after lunch for my family. If your looking for an alternative to the traditional turkey soup recipe I invite you to make this Turkey Butternut Squash and Lentil Soup with some of your leftover turkey this year!

More Lentil Recipes

Love lentils? Here are a few of my favorite lentil soup recipes.

  • Sausage Lentil Soup
  • Instant Pot Italian Vegetable Lentil Soup
  • Vegetable Red Lentil Soup with Yogurt Sauce
  • Instant Pot Coconut Curry Lentil Soup
Turkey Butternut Squash and Lentil Soup

Turkey Butternut Squash and Lentil Soup

Use up that leftover turkey and make a hearty gluten-free dairy free soup that everyone can join the days after Thanksgiving.
5 from 1 vote
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Course: Main Course, Soup
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 45 minutes minutes
Servings: 6 servings
Calories: 233kcal
Author: Katie

Ingredients

  • 1 tablespoon grapeseed oil
  • 1 cup butternut squash diced
  • 2 carrots diced
  • 3 celery stalks diced
  • 1 small white onion diced
  • 1 cup Autumn Blend Lentils
  • 1 teaspoon parsley
  • salt and pepper to taste
  • 2 32 oz. low sodium chicken broth cartons
  • 2 cups cooked turkey diced

Instructions

  • Heat a large soup pot on medium-high heat. Pour in the grapeseed oil. Then place the butternut squash, carrots, celery and onions in the soup pot as well as ¼ cup chicken broth. Place the lid on the pot and sweat vegetables for 10 minutes until softer.
  • Add one cup of Autumn Blend Lentils, parsley, and salt and pepper to taste to the pot, mix well and add the remaining chicken broth. Lower the burner to medium-low, and place the lid on the pot. Cook for 20 minutes, stir occasionally.
  • Add the turkey to the pot and simmer for 5 minutes. Ladle between bowls and enjoy immediately.

Notes

This soup is delicious served with crusty bread to soak up every last drop.

Nutrition

Calories: 233kcal | Carbohydrates: 28g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 105mg | Potassium: 692mg | Fiber: 11g | Sugar: 3g | Vitamin A: 5917IU | Vitamin C: 9mg | Calcium: 50mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 15 years ago as a way to help others get cooking in the kitchen.

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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