I made some soup last night from the Thanksgiving leftovers. BORING, you say, I did that too. Well, I bet your family didn’t all say, Mom, please make this soup again, it is AWESOME. So here it is. All measurements are approximate, because, well, I made it with Leftovers.
Turkey Squash Soup
In a large saucepan or soup pot, sweat some chopped onion, carrots, and celery in olive oil and salt and pepper. Don’t know what sweat means? Cook till juices are released without browning.
Add 3 C shredded turkey. Stir to mix with veggies and their sweaty juices. Ew.
Add 6 C turkey broth. You could use chicken broth I suppose, but dude, you have a turkey carcass. Use it. Bring it all to a boil, turn down to simmer until the veggies are tender. If you chop them smaller, they cook faster.
Add 1 C butternut squash puree. Sweetened or not, it makes no never mind. You can test and correct the seasonings once it’s all warmed through.
Correct the seasonings (see?); salt, pepper…the squash I used was very sweet, so I added some curry powder because that’s just how I am. If you need to brighten it up a bit, dribble some lemon juice in, but not too much. Taste taste taste between seasoning additions to see how it’s going.
I don’t have a photo of it, but I mean it’s Just Soup, right, who needs a photo of soup made from Thanksgiving Leftovers?
See you on the Road.