Turkey, Squash, and Pasta Soup |
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Prep Time: 30 Minutes Cook Time: 21 Minutes |
Ready In: 51 Minutes Servings: 6 |
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I discovered this recipe back in the winter but my family likes it so much I make it even during the hot weather. Adapted from Betty Crocker. Ingredients:
1 tablespoon olive oil |
2 stalks celery, coarsely chopped |
1/2 cup coarsely chopped onion |
1 teaspoon dried sage |
6 cups chicken broth or 6 cups chicken stock (homemade stock is better but canned broth will do) |
3 cups chopped cooked turkey (1/2 inch pieces) |
1 1/2 cups uncooked tri-color spiral pasta |
1 1/2 cups peeled chopped butternut squash (3/4 inch cubes) |
1/4 teaspoon salt (or to taste) |
1/4 teaspoon pepper (or to taste) |
Directions:
1. In a 5-quart soup pot, heat the oil over medium-high heat.
2. Saute celery, onion, and dried sage for 5-6 minutes, stirring often.
3. Add the remaining ingredients; bring to a boil.
4. Lower the heat to medium, cover and cook 12-15 minutes (stir every so often), until the noodles and squash are tender.
5. Adjust seasoning to taste.
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