Chanie from Busy in Brooklyn totally saved me! I had a fresh smoked turkey leg from The Wandering Que in my fridge (okay, so my family ordered way too much food and we took home a doggy bag) and I was just going to eat it right off the bone. But when I saw Chanie’s Smoky Split Pea Soup with Thyme Dumplings, I was completely inspired to try my own version right away. I seriously mean right away! I saw her post and immediately started making my own soup with ingredients I had in my own fridge…and boy was it good! I mean, really really good! The smoked turkey gives this butternut squash soup a rich smokiness without overpowering the other flavors in the dish.

Smoked Butternut Squash Soup

2 lbs. (around 2 cups) peeled and cubed butternut squash
1 medium onion, chopped
4 cloves garlic, minced
1 Gala apple, cored and chopped
4 cups vegetable stock
4 Tbsp extra virgin olive oil
2 bay leaves
2 sprigs fresh thyme
1 tsp curry powder
1 tsp turmeric
1 tsp ground nutmeg
1/2 tsp salt
1/4 tsp pepper
1 smoked turkey leg (You can buy a packaged smoked turkey leg in most grocery stores or you can even make your own)

I preheated the oven to 400 degrees F. I placed the cubed butternut squash and onions on a baking sheet lined with parchment paper, drizzled on two tablespoons of olive oil and sprinkled with salt and pepper. I roasted the squash mixture in the oven for 45 minutes, until caramelized.

In a dutch oven (or a large heavy pot), I heated the remaining two tablespoons of olive oil over medium-high heat then added the minced garlic. I cooked the garlic for one minute until fragrant, added the chopped apple and cooked until soft, around 3-4 minutes.

I added the roasted squash and onions to the pot with the bay leaves, fresh thyme, curry powder, turmeric and nutmeg and stirred to combine.

I added the vegetable stock and turkey leg and brought the mixture to a boil.

I covered the pan, reduced the heat to low and simmered the soup for 1 hour. Check out that beautiful turkey leg!

I removed the turkey leg from the soup and pulled the turkey right off of the bone. I may or may not have snacked on the some of that smokey turkey.

I smashed the cooked squash with a back of a fork to thicken it up slightly. If you want it even thicker, you can use a blender but I like the chunks of squash in my soup. I placed most of the shredded turkey back in the soup and stirred. I set some of the turkey aside for garnish.

I scooped the soup into bowls and topped with the remaining shredded turkey and some fresh thyme. Deliciousness in a bowl!

Smoked Butternut Squash Soup
 
Author:

Ingredients
  • 2 lbs. (around 2 cups) peeled and cubed butternut squash
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 Gala apple, cored and chopped
  • 4 cups vegetable stock
  • 4 Tbsp extra virgin olive oil
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 tsp curry powder
  • 1 tsp turmeric
  • 1 tsp ground nutmeg
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 smoked turkey leg

Instructions
  1. Preheat the oven to 400 degrees F.
  2. Place the cubed butternut squash and onions on a baking sheet lined with parchment paper, drizzle on two tablespoons of olive oil and sprinkle with salt and pepper.
  3. Roast the squash mixture in the oven for 45 minutes, until caramelized.
  4. In a dutch oven (or a large heavy pot), heat the remaining two tablespoons of olive oil over medium-high heat then add the minced garlic. Cook the garlic for one minute until fragrant then add the chopped apple and cook until soft, around 3-4 minutes.
  5. Add the roasted squash and onions to the pot with the bay leaves, fresh thyme, curry powder, turmeric and nutmeg and stir to combine.
  6. Add the vegetable stock and turkey leg and bring the mixture to a boil.
  7. Cover the pan, reduce the heat to low and simmer the soup for 1 hour.
  8. Remove the turkey leg from the soup and pull the turkey off of the bone.
  9. Smash the cooked squash with a back of a fork to thicken it up slightly. If you want it even thicker, you can use a blender.
  10. Place most of the shredded turkey back in the soup and stir. Set some of the turkey aside for garnish.
  11. Scoop the soup into bowls and top with the remaining shredded turkey and some fresh thyme.