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- 1 pound fresh butternut squash, see note
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- Few grinds black pepper
- 2 tablespoons extra virgin olive oil
- 1 ½ cups small diced carrots
- 1 cup small diced onion
- ½ cup small diced celery
- 1 cup uncooked white rice
- ½ teaspoon dry sage
- 1 teaspoon dry curry powder
- 8 cups turkey stock, divided, see note
- 1 pound cooked turkey meat cubed (white or dark or both)
- 1 cup frozen peas, thawed
- ½ cup half and half
- Salt and pepper, as needed
- If using uncooked squash, preheat oven to 450 degrees F. (If using leftover cooked squash, skip to step 3.)
- Peel and seed the squash, cut in half top to bottom, brush with oil, salt and pepper and roast on a foil lined pan until soft, about 45 minutes to an hour.
- Once the squash is soft, place in food processor with a cup or two of the turkey stock and puree until smooth.
- In a five quart soup pot, heat oil over medium high heat and add carrots, onion and celery and sauté for four minutes.
- Add rice and sauté two minutes.
- Add sage and curry and stir.
- Add remaining turkey stock and bring to a boil.
- Lower to a low simmer and cook until the rice is tender, about 12-15 minutes.
- Add the cooked turkey, pureed squash, and peas and heat just to hot.
- Remove from heat and add in the half and half, taste for seasoning and adjust as needed.
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