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Kale and Butternut Squash Turkey Soup

Satisfying, hearty and healthy soup with Turkey, potatoes, butternut squash, and kale.

Course Entree
Keyword Butternut Squash, Kale, Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 260 kcal
Author Holly


  • 1 1/2 pounds butternut squash, chopped into 1 inch pieces
  • 1 large onion, finely chopped
  • 2 celery sticks, finely chopped
  • 3 garlic cloves, minced
  • 15-20 sage leaves, about 3 tablespoons chopped
  • 7 leaves thyme, about 1 tablespoon
  • 1 1/2 pounds potatoes, chopped into 1 inch pieces
  • 6 cups turkey stock or chicken stock
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 1/2 pounds cooked turkey meat cubed (or roaster chicken meat cubed)
  • 4 kale stems, stem removed (about 4 cups of kale)


  1. Chop butternut squash into 1/2 inch pieces, then roast on a parchment lined cooking sheet for 15 minutes at 400 degrees.

  2. Meanwhile chop onion, celery, and cook for 6 minutes on medium high heat.  Mince garlic, and chop fresh sage and thyme, add to the soup pot and sauté for 1 more minute.

  3. Add turkey stock, salt and pepper to the pot and bring to a boil.  

  4. Add 1½ pounds of cubed Yukon potaotes, and simmer for 10-12 minutes.  

  5. Add squash, and cook 5 more minutes over medium heat. 

  6. Gently fold in kale and cooked turkey, turn off the heat and let site for 5 minutes.  Serve warm with grated parmesan cheese and red pepper flakes.  

Recipe Notes

You can also substitute the cooked turkey meat for roaster chicken meat or ground turkey sausage (fully cooked).