Thursday, November 7, 2013

Roasted Squash and Turkey Soup

This amazing recipe is from my friends over at Precision Nutrition, it's perfect for chilly fall nights. 

Soup Base
1 tbsp. Coconut oil or butter
5 cups Butternut squash, peeled and roughly chopped
1 cup Onion, rough chopped
1 tbsp. Ginger root, grated or chopped
1 tbsp. Fresh garlic, minced
1 tbsp. Ground cinnamon
1 tsp. Cumin
½ tsp. Nutmeg
5 cups Vegetable stock
1 cup Water

Soup Garnish
1 lb 10 oz (740 g) Ground turkey (vegetarians, try substituting for your favorite bean or tofu)
2 tsp. Salt
½ tsp. Pepper
Olive oil cooking spray
¼ cup cilantro, chopped

Preheat a large pot on medium-high heat and add 1 tablespoon of oil, then the squash and sauté until lightly browned.

Add onion, ginger, garlic, cinnamon, cumin, nutmeg and 2 tablespoons of stock, and sauté for 2 minutes more, stirring constantly.

Add the remaining vegetable stock and water to the pot and bring to a boil. Cover, reduce the heat and simmer until squash is soft (approximately 30 minutes).

Let mixture cool for a few minutes, then puree with a blender or food processor until smooth and pour back into the pot. Remove from heat.

Season the turkey with salt and pepper. Preheat a large nonstick frying pan on medium heat and lightly coat with spray. Sauté turkey until lightly browned and completely cooked. Remove from the pan and set aside.

Add the cooked turkey and chopped cilantro to the soup base. Reheat and serve immediately or portion the soup into storage containers. Serves 4 large.

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