Satisfying, hearty and healthy soup with Turkey, potatoes, butternut squash, and kale.
Chop butternut squash into 1/2 inch pieces, then roast on a parchment lined cooking sheet for 15 minutes at 400 degrees.
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.
Add turkey stock, salt and pepper to the pot and bring to a boil.
Add 1½ pounds of cubed Yukon potaotes, and simmer for 10-12 minutes.
Add squash, and cook 5 more minutes over medium heat.
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.
You can also substitute the cooked turkey meat for roaster chicken meat or ground turkey sausage (fully cooked).