Recipe by Ian Magary
Great for using up those Thanksgiving and Christmas leftovers
Top Review by smellyvegetarian
This was very good, and quite simple to throw together. I had a lot going on this afternoon so I threw the potatoes, squash, onions, and broth in the crock pot and cooked them for a few hours on high. Then I added all of the remaining ingredients and let it all cook for about 30-40 minutes. It turned out great! I love butternut squash, and this soup was a great use of it. I also used collard greens instead of chard or kale as I had some to use up. Worked fine! Thanks for posting! Made for Best of 2010 tag.
- 3 slices diced bacon
- 1 yellow onion, cut into 1/2-inch dice (large)
- 2 celery ribs, cut into 1/2-inch dice
- 2 red potatoes, peeled and cut into 1/2-inch dice
- 1 butternut squash, peeled, halved length-wise, seeded and cut into 1/2-inch dice (about 1 pound)
- 7 cups turkey stock or 7 cups chicken broth
- 1 zucchini, cut into 1/2-inch dice (medium)
- 2 cups swiss chard leaves or 2 cups kale leaves, de-ribbed and chopped
- 2 cups roast turkey or 2 cups chicken
- 1 tablespoon sage, minced (fresh)
- 1 tablespoon thyme, minced (fresh)
- fresh ground black pepper
Directions See How It's Made
- In a heavy 6 to 8 quart saucepan, cook bacon over medium heat, stirring frequently until browned. Remove with a slotted spoon to plate. Set aside. Pour off all but 2 Tablespoons of the bacon fat, and return the pot to medium heat. Add the onion and celery. Sauté until the vegetables are soft, but not browned, about 3 to 5 minutes.
- Add the potatoes, squash, and turkey stock. Bring to a boil, and reduce the heat to a simmer. Partially cover the pot and cook until the potatoes are tender, about 15 minutes. Add the zucchini, Swiss chard (or kale), turkey, sage, thyme, and reserved bacon. Cook 5 minutes longer. Add salt and pepper to taste. Ladle the soup into warmed individual bowls or mugs and serve.