A great hearty soup with a south western style, “chili” taste. Although butternut squash is high in potassium, one serving of this soup is still under 200mg of potassium. Like everything else, eat in moderation. With only a 1/2 pound of turkey, it’s also quit low in protein. With not added salt, it is also very low in sodium. Looking for a vegetarian version? Just remove the turkey and exchange the chicken stock for vegetable stock or water.
Step 1: Olive Oil
Add olive oil to pot and bring to heat.
Step 2: Ground Turkey
Add turkey cook for 1-2 minutes.
Step 3: Add Vegetables
Add squash, diced onions, and corn, cook 5-7 minutes or until veggies are softened and/or translucent.
Step 4: Garlic
Add garlic, cook for an additional minute.
Step 5: Deglaze
Deglaze > Turn heat up and get pan really hot (about 1 minute so you don’t burn anything). Poor stock/water into pot and use a wooden spoon to scrape any bits that got stuck to the bottom of the pot.
Step 6: Herbs/Spices
Add all your herbs and spices.
Step 7: Cook!
Bring to boil. Once boiling, reduce to medium heat and let simmer for 1-1.5 hours.
Step 8: Pasta
Add pasta and cook until al dente and serve.
Step 9: Garlic Tortilla Strips:
- Add olive oil or unsalted butter to a saute pan and bring to heat.
- Add tortillas and cook until lightly browned.
- Flip tortillas to cook opposite site, add dusting of garlic/parsley flakes for color.
- Remove from heat and cut into thin strips.