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Butternut Squash Soup with Smoked Turkey

A home-style Butternut Squash Soup with Smoked Turkey made with Smoked Turkey Legs Or Thighs, Chicken Broth, Butternut Squash, Sweet Onions, and Carrots. Serves 24. Keep it handy for the next time you cook it.

Ingredients

• 3
• 2 qt
• 3
• 2
• 6
• 6
• 6 tbsp
• 3 cup
• 1 1/2 stick
• 1
• 1 pt

Method (preview)

1. 1

   Cover smoked turkey legs or thighs with chicken broth in a medium stock pot.

2. 2

   Bring to a boil, reduce heat and simmer for about 3 hours, turning turkey occasionally.

3. 3

   Turn off heat and remove turkey from broth to a platter.

4. 4

   Let cool enough to handle easily.

5. 5

   Remove turkey from bones and break or cut into small pieces.

6. 6

   Be certain to remove all small bones if using legs.

7. 7

   Set aside.

8. 8

   While turkey is cooking, place squash in a large microwave dish; punch each squash with a metal skewer to allow steam to escape.

9. 9

   Add a cup of water to the bottom of the dish and cover with plastic wrap.

10. 10

    Remove squash and let cool enough to handle.

11. 11

    Split in half and remove the seeds from the center of the squash.

12. 12

    Scoop out all of the squash flesh into a large bowl and set aside.

13. 13

    While squash is cooking, prepare the onions, carrots and celery ribs and set aside in a large bowl.

14. 14

    In a large stock pot, heat the olive oil and add the chopped vegetables.

15. 15

    Saute for about 10 minutes, stirring occasionally.

16. 16

    Add the broth from cooked smoked turkey and bring to a boil; reduce heat and simmer for about 30 minutes or until the carrots are beginning to soften.

17. 17

    Add the cooked squash flesh and thoroughly mix the vegetables.

18. 18

    Continue simmering for about an hour.

19. 19

    Prepare red pepper and combine with the turkey meat. Set aside.

20. 20

    Remove squash mixture from the heat and let cool slightly. Using a blender or food processor, puree the cooked vegetables in batches until smooth.

21. 21

    Wipe or rinse out the large stock pot and return the pureed squash mixture to that pot over low heat.

22. 22

    Add the butter and stir until it is melted and combined with the squash.

23. 23

    Add the milk and fold in the turkey meat and red peppers.

24. 24

    Continue to cook over low heat until the soup has reached serving temperature.

25. 25

    Stir frequently to keep from burning.

26. 26

    Taste for seasoning.

27. 27

    Add a tablespoon or two of sour cream to each bowl when serving. Sprinkle with a couple turns from your pepper grinder.

28. 28

    S(Formatted in MC By): "Art Guyer"

29. 29

    Contributed to the FareShare Gazette by Art; 6 October 2006. www.fareshare.net