My favorite part about thanksgiving other then chillin with the fam is left over turkey. I look forward to it all year and even buy an extra big turkey to cook and freeze for turkey soup, posole and other savory goodies.
I had butternut squash and asparagus in my crisper and decided that they would be perfect in a turkey soup. Crisp corn, garlic, mushrooms and a pinch of Jamaican allspice made this a wonderful sweet and savory soup the whole family loved.
Ditch the canned soup and try this the next time your body craves some comfort food.
Harvest Turkey Soup
2 cups cooked, cubed turkey
6 cups home made or good quality chicken broth
2 cups cubed butternut squash
1 cup sweet corn
1 cup chopped asparagus
1-8 oz can mushrooms, drained
1 small yellow onion, chopped
3 cloves garlic, minced
1 teaspoon olive oil 1 teaspoon Bragg's Season All 1 teaspoon Jamaican allspice
salt and pepper to taste
In a heavy based soup pot, heat oil over med-high heat. Add onion, cook till golden brown. Add garlic, cook 1 more minute. Add broth and squash, cook for 10 minutes. Add remaining ingredients, lower heat, cover and cook till heated through, about 7 minutes.
What's your favorite way to use left over turkey?