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!