Get cozy and dig into this big pot of comforting soup. Freeze any leftovers in individual portions for an easy lunch or dinner.
2 large carrots
1 (12 oz) pkg green beans
1 medium onion
1 tbsp olive oil
1 (16 oz) pkg frozen butternut squash, thawed
6 cups turkey broth
2 cups shredded cooked turkey breast
2 tbsp chopped fresh parsley
Thinly slice the carrots. Cut the green beans into 1-inch pieces. Dice the onion.
In a large pot or Dutch oven, heat oil over medium-high. Add the carrots, green beans, and onion and cook for 5 min., until slightly soft. Add the squash and season with salt (in moderation) and pepper. Add the turkey broth and cooked turkey. Heat to a boil over high, then reduce heat to a simmer. Cook for 15 min.
Divide soup between 4 bowls and garnish with parsley.