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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.
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Course: Main Course, Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 233kcal


  • 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


  • 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
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