A shout-out to my niece who made butternut squash soup on Thanksgiving as an appetizer. It was so good I new I had to adapt it to our Program. You can make it on the stove top if you want, just go low and slow. But the slow cooker really shines with this recipe. Either way, you can use turkey or chicken, and leftovers are perfect for this meal. Just portion out your serving size of the protein, and add it to 1½ cups of the soup. Here is another easy to make meal that freezes well. You can make several serving worth and freeze each 1½ cup portion. When you need a quick meal, just defrost some frozen, cooked turkey or chicken and microwave the soup. This is great for those cold winter night dinners.
Cut onions, celery, and carrots into medium dice and add to your slow cooker.
Peel and cube a small butternut squash into 2 inch pieces. Add 2 cups of the squash to your slow cooker.
Add turkey to the slow cooker in large pieces. We will be removing these later to shred. If using leftover turkey, omit this step
Add 8 teaspoons of olive oil to slow cooker.
Add water and all the spices.
Place slow cooker on low or medium for at least 4 hours.
After 4 hours, remove turkey and let cool. When cool, shred and portion out using your portion size.
Blend the soup with an immersion blender or pour into a counter blender and blend until smooth.
Portion out 1½ cups per serving and add your serving of turkey to the bowl.
Shake some parsley and thyme on top and you are good to go!
Enjoy!
This recipe makes 4 servings
Portion size of the soup is 1½ cups. Use your plan size for the protein.
Count as: 1 protein - 1 Veggie - 1 starch - 1 Fat
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