Ingredients
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2 large carrots
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1 (12 oz) pkg green beans
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1 medium onion
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1 tbsp olive oil
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1 (16 oz) pkg frozen butternut squash, thawed
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6 cups turkey broth
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2 cups shredded cooked turkey breast
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2 tbsp chopped fresh parsley
Steps
1
Thinly slice the carrots. Cut the green beans into 1-inch pieces. Dice the onion.
2
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.
3
Divide soup between 4 bowls and garnish with parsley.
