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

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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
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 smoked turkey leg

Instructions

  • Preheat the oven to 400 degrees F.
  • 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.
  • Roast the squash mixture in the oven for 45 minutes, until caramelized.
  • 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.
  • Add the roasted squash and onions to the pot with the bay leaves, fresh thyme, curry powder, turmeric and nutmeg and stir to combine.
  • Add the vegetable stock and turkey leg and bring the mixture to a boil.
  • Cover the pan, reduce the heat to low and simmer the soup for 1 hour.
  • Remove the turkey leg from the soup and pull the turkey off of the bone.
  • 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.
  • Place most of the shredded turkey back in the soup and stir. Set some of the turkey aside for garnish.
  • Scoop the soup into bowls and top with the remaining shredded turkey and some fresh thyme.
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http://kitchen-tested.com/2014/03/20/smoked-butternut-squash-soup/