This Butternut Turkey Soup is a light and comforting recipe, which includes butternut squash, red potatoes and cubed cooked turkey breast. It’s a diabetic‑friendly option, ready in about 1 hour (30 min prep + 35 min cook).
Butternut Turkey Soup Ingredients
- 3 shallots, thinly sliced
- 1 teaspoon olive oil
- 3 cups reduced‑sodium chicken broth
- 3 cups cubed peeled butternut squash (¾‑inch cubes)
- 2 medium red potatoes, cut into ½‑inch cubes
- 1½ cups water
- 2 teaspoons minced fresh thyme
- ½ teaspoon pepper
- 2 whole cloves
- 3 cups cubed cooked turkey breast
How To Make Butternut Turkey Soup
- Sauté shallots: In a large saucepan coated with cooking spray, heat the olive oil and cook the shallots over medium heat until tender.
- Add vegetables & liquids: Stir in the chicken broth, butternut squash, red potatoes, water, thyme, pepper and whole cloves (wrapped or placed so you can remove easily).
- Simmer: Bring to a boil, then reduce heat; cover and simmer for 10‑15 minutes or until the vegetables are tender.
- Add turkey: Stir in the cubed turkey breast; heat through. Remove the cloves and serve.
Recipe Tips
- Can I use leftover turkey? Yes — cooked turkey breast or rotisserie turkey works perfectly.
- How to reduce carbs? Omit or reduce the red potatoes and use more squash or extra veggies.
- Can I swap the potatoes? Yes — sweet potato or even cauliflower could be used; adjust cook time accordingly.
- Is it freezer‑friendly? Yes — once cooled, freeze in suitable containers for up to 3 months.
- How to boost flavor? Add a dash of smoked paprika or a pinch of nutmeg for extra warmth.
What To Serve With Butternut Turkey Soup
This soup is satisfying on its own but pairs nicely with:
- A simple green salad with vinaigrette
- Whole‑grain bread roll (small portion)
- Roasted Brussels sprouts or steamed green beans
- A small side of quinoa or wild rice (optional)
How To Store Butternut Turkey Soup
- Refrigerate: Cool to room temperature within 2 hours; store in an airtight container in the fridge for up to 4 days.
- Freeze: Let cool completely, then portion into freezer‑safe containers, leaving headspace; freeze up to 3 months. Thaw overnight in the refrigerator before reheating gently on stovetop.
Butternut Turkey Soup Nutrition Facts
1‑1/3 cups:
- 192 calories
- 2g fat (0g saturated fat)
- 60mg cholesterol
- 332mg sodium
- 20g carbohydrate (3g sugars, 3g fiber)
- 25g protein.
FAQs
Is this soup suitable for someone with diabetes?
Yes — With moderate carbohydrates (20g for about 1¼ cups) and good protein (25g), this soup can fit into a diabetic‑friendly meal plan when portioned appropriately.
Can I make this soup on the slow cooker?
Yes — Combine all ingredients (except turkey) in a slow cooker; cook on low for 3‑4 hours or until vegetables are tender, then stir in turkey in the last 30 minutes.
What if I don’t have whole cloves?
You can skip the cloves or replace with a pinch of ground cloves or allspice, though the flavor will be slightly different.
Can I add more vegetables?
Absolutely — chopped kale, spinach or green beans can be stirred in during the last 10 minutes of cook time for extra fiber and nutrients.
How to make it even lighter?
Use extra water in place of part of the broth, choose lean turkey breast, and skip additional sides with high‑glycemic index.
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Butternut Turkey Soup
Description
A warm, veggie‑rich soup featuring butternut squash, turkey breast and red potatoes—an easy, diabetic‑friendly meal in under an hour.
Ingredients
Instructions
- In a large saucepan coated with cooking spray, sauté shallots in olive oil over medium heat until tender.
- Stir in chicken broth, butternut squash, red potatoes, water, thyme, pepper and cloves. Bring to a boil.
- Reduce heat, cover and simmer 10‑15 minutes or until vegetables are tender.
- Add cubed turkey breast; heat through. Remove the cloves and serve hot.
Notes
- This recipe is rich in lean protein, vegetables and fiber, with controlled carbs and fat—making it a strong choice for a diabetic‑friendly dinner option.
