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.
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