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Spiced Butternut Squash Soup with Turkey & Rye Croutons Recipe

Spiced Butternut Squash Soup with Turkey & Rye Croutons recipe


This is a warm, creamy soup made with butternut squash instead of pumpkin. It has pieces of turkey and homemade rye croutons. It's a little bit spicy and very yummy. You can make it for lunch or dinner.


1 lb turkey breast, boneless skinless
20 fl oz chicken or vegetable broth
1 can (13 1/2 fl oz) light coconut milk
2 cloves garlic
1 small bunch cilantro
1 lb butternut squash, peeled and cubed
4 slices rye bread, cut into cubes
1 large yellow onion
1/4 tsp black pepper
1 tbsp curry powder
1/2 tsp salt
1/4 tsp cayenne pepper
2 tbsp olive oil


Preheat your oven to 375°F (190°C) for the croutons.
Peel and mince the onion and garlic.
Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.
Add the garlic, butternut squash, curry powder, cayenne pepper, and salt. Cook for another 2 minutes, stirring frequently.
Pour in the broth and bring the mixture to a boil. Reduce heat to low and simmer until the squash is tender, about 20 minutes.
Meanwhile, toss the rye bread cubes with the remaining 1 tablespoon of olive oil and spread them on a baking sheet. Bake until crispy, about 10 minutes, to make croutons.
Cut the turkey breast into thin strips. Season with salt and pepper.
Heat a skillet over medium-high heat and cook the turkey strips until they're cooked through, about 3 minutes per side.
Wash and dry the cilantro. Remove the leaves from the stems; discard the stems and chop the leaves.
Once the squash is tender, use an immersion blender to puree the soup until smooth. Stir in the coconut milk and heat through.
To serve, ladle the soup into bowls. Top with turkey strips, a sprinkle of cilantro, and a handful of rye croutons.

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