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


  • 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