Butternut Squash Noodle Soup With Turkey Food

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BUTTERNUT SQUASH NOODLE SOUP WITH TURKEY



Butternut Squash Noodle Soup with Turkey image

Using spiralized butternut squash as an alternative to pasta, this soup is loaded with fall flavors and gets its smoky spiciness from ground chipotle. The ideal soup to warm you up on cold winter days. Perfect for using up leftover turkey.

Provided by bd.weld

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 48m

Yield 8

Number Of Ingredients 9

6 cups low-sodium chicken broth
3 ribs celery, chopped
½ white onion, chopped
1 teaspoon chopped garlic
¾ teaspoon Mexican oregano
¼ teaspoon ground chipotle chile pepper, or to taste
¾ butternut squash, peeled and cut into noodle shapes
2 cups diced cooked turkey
1 teaspoon chopped fresh cilantro, or more to taste

Steps:

  • Combine chicken broth, celery, onion, garlic, Mexican oregano, and ground chipotle in a large pot; bring to a boil. Cover and reduce heat; simmer until vegetables are softened, about 20 minutes.
  • Stir butternut squash and turkey into the broth mixture; simmer until turkey is heated through, 3 to 5 minutes. Garnish with cilantro.

Nutrition Facts : Calories 125.3 calories, Carbohydrate 13.4 g, Cholesterol 29.6 mg, Fat 2.2 g, Fiber 2.4 g, Protein 13.9 g, SaturatedFat 0.9 g, Sodium 132.5 mg, Sugar 3.4 g

TURKEY CHILI WITH BUTTERNUT SQUASH NOODLES



Turkey Chili with Butternut Squash Noodles image

This easy, weeknight chili has an extra vegetable component: butternut squash noodles. These sweet and savory twirly bites add texture, flavor and color.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 17

1 tablespoon olive oil
2 stalks celery, diced
1 medium yellow onion, diced
1 medium carrot, diced,
2 tablespoons tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 pound ground turkey
One 28-ounce can crushed tomatoes
One 15-ounce can kidney beans, rinsed and drained
3 cups chicken stock
4 cups butternut squash noodles
Sour cream, for serving
Sliced scallions, for serving

Steps:

  • Add the oil to a Dutch oven or large heavy-bottomed pot set over medium-high heat; heat until shimmering. Add the celery, onion and carrot and cook, stirring occasionally, until the vegetables are softened and browned around the edges, 5 to 6 minutes. Reduce the heat to medium and stir in the tomato paste, chili powder, cumin, cayenne, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the garlic and spices become fragrant and the tomato paste begins to brown, about 2 minutes. Add the turkey, breaking it up with the back of a wooden spoon. Season with another 1 teaspoon salt and 1/2 teaspoon pepper. Return the heat to medium high and cook, stirring occasionally, until the turkey is cooked through and starting to brown, 6 to 7 minutes. Add the tomatoes, beans and stock and bring to a boil. Reduce to a simmer and cook until the chili is thickened, about 30 minutes. Add additional salt and pepper to taste.
  • Stir in the squash noodles and cook until tender, 5 to 7 minutes. Garnish with a dollop of sour cream and a sprinkle of scallions.

GROUND TURKEY WITH CREAMY SQUASH SAUCE OVER NOODLES



Ground Turkey With Creamy Squash Sauce over Noodles image

Low fat made with a puree of winter squash be it pumpkin, acorn or butternut any hard squash. You can use canned pumpkin or roast and puree your own. Very nicely seasoned with sage, parsley, turmeric, cumin a bit of heat from pepper flakes and of course onions and GARLIC!

Provided by Rita1652

Categories     Curries

Time 30m

Yield 8 serving(s)

Number Of Ingredients 17

1 tablespoon oil
3 -6 garlic cloves, minced
1 large onion, diced
1 1/4 lbs ground turkey
2 tablespoons fresh sage, minced and divided in half
1/2 teaspoon nutmeg
2 teaspoons dried parsley or 2 tablespoons fresh parsley
1/2 teaspoon chili pepper flakes
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon turmeric
1 -2 teaspoon curry
1 cup pureed squash
1 cup low-fat milk ((use cream for more richness if not watching your fat in take)
1 cup frozen peas, defrosted
1 lb noodles, cooked

Steps:

  • Heat oil in a large pan. Add onions and garlic cook till translucent about 3 minutes.
  • Add ground turkey and cook for 5 more minutes stirring to break up. Sprinkle ingredients 1/2 the sage through the curry over the turkey mixture and mix inches Add pureed squash and milk. Stir to mix and thicken. Add peas and remaining sage toss to mix.
  • Serve over noodles.
  • If need be, you can butter or oil the noodles. I did avoid to keep the fat down! Garnish with sage.

Nutrition Facts : Calories 387.7, Fat 10.3, SaturatedFat 2.6, Cholesterol 98.3, Sodium 232.1, Carbohydrate 49.3, Fiber 3.6, Sugar 4.7, Protein 24.7

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