Note: Instead of roasting the butternut squash to use for this soup, if you have two cups of leftover cooked butternut, that can be used in place of roasting from fresh. If you use leftover, eliminate the first four ingredients. Also, we assumed that you will make the stock for this soup with a leftover turkey carcass that has at least a pound or more of meat left on the bones. Follow our recipe here. Otherwise you would need to purchase boxed turkey stock and cooked turkey meat.
- 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.