Turkey Noodle Soup

Roasted turkey, carrots, celery and pasta all combined together for a light, but hearty soup.

At the end of January, I realized that I needed to make a decision about the huge frozen turkey I had stashed away in my freezer after the holidays.  My mom happened to be there that day so she offered to roast it for me.  Since our house had been undergoing lots of sickness, I knew Turkey Noodle Soup would be the perfect remedy.

For me, this recipe was really a pantry meal.  I happened to already have carrots and celery on hand.  Add in the roasted turkey and some pasta and it became the perfect meal.

Turkey Noodle Soup
(click for printable)

8 cups water or chicken broth
4 cups shredded, roasted turkey
3 carrots, diced
3 celery stalks, diced
2 cups cooked pasta (I used leftover sliced lasagna noodles)
Italian Seasoning
Salt
Pepper

Bring 8 cups water to a boil.  Add in turkey, diced carrots and celery.  Add in 2T Italian seasoning, 1T salt (might need more or less depending on whether or not you used chicken broth), 2tsp pepper.   Let simmer over low heat for an hour until carrots and celery are soft.  Add in cooked pasta and adjust the seasonings as needed.  Let simmer for another 30 min on low.  Serve with crackers and enjoy.

Butternut Squash Soup

I have been wanting to make this soup for awhile now for two reasons.  One, squash is in season and two, I knew this would taste soooo good!

Friday night I decided to conquer this.  I don't know what I was afraid of because this simply came out to peel, chop, cook, puree, and enjoy!

I first peeled and chopped up a HUGE butternut squash.  It was probably around 2 to 3 pounds.  And then I chopped up some carrots, onions, and one clove of garlic and boiled them all in some chicken broth.

After ten minutes or so they were done and I poured them in my blender with a couple of chopped up basil leaves.  While the blender was going I poured in some half and half until it thinned out enough but was still creamy.
 

And it was done!  Hunter ate this.  Korey ate this and even kept asking me all weekend if we had more soup.

I served this along with ham and cheese paninis.  This even made enough for lunch leftovers this week.  What better way to eat your vegetables than this soup!



Butternut Squash Soup by kSk

 
Butternut Squash Soup

(click for printable)

1 large butternut squash, peeled and chopped up into squares
1/4 cup chopped onion (I don't like tons of onion)
3 carrots chopped
1 clove garlic, chopped
32 oz chicken broth or water
salt and pepper to taste
2 chopped basil leaves (optional)
1/2 cup half and half

Peel and dice your squash and carrots and add chopped onion and garlic to chicken broth or water in large pot.  Boil for ten to fifteen minutes until the veggies are fork tender.  Pour all of liquid and veggies into blender, add seasonings, and start the blender pureeing on low.  Slowly add in half and half until it's the consistency you want.  Dish out and enjoy!

Adapted from Paula Deen