Leftover Turkey Curry Soup

How do you use your Christmas/Thanksgiving leftovers? Well here’s a trick to add to your roster of leftover turkey recipes – turkey curry soup. Some people throw their turkey in a pot pie, and you could do that too, but doesn’t warm, spicy soup sound great right now? Especially if it’s gluten-free and dairy free? Or if you’d prefer to substitute some leftover chicken and coconut milk for the turkey pieces and cashew milk, who are we to stop you? Maybe stir in a little basmati rice at the end. And don’t skip the garnish of toasted cashews!

Leftover Turkey Curry Soup

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Course: Soups/Stews
Cuisine: Indian
Cut: Whole Turkey
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 people
Author: Emilie Abijanac


  • 3 c ButcherBox cooked Turkey roughly chopped
  • 1 Tbsp ghee
  • 1 head cauliflower bite size pieces
  • 1 ea butternut squash peeled, seeded, medium dice
  • 1 c peas fresh or frozen
  • 2 tsp curry powder
  • ¼ tsp ground black pepper
  • 1 tsp kosher salt
  • 3 c cashew milk unsweetened
  • 2 c turkey or chicken stock


  • Place ghee in a Dutch oven or large saucepan over medium heat.
  • Once ghee has melted, add cauliflower and butternut squash to pot and sauté for 3 minutes. Then add turkey, curry powder, kosher salt and ground black pepper. Cook for 2 minutes, stirring constantly.
  • Add cashew milk and stock and let simmer on medium low for 30 minutes or until butternut squash is tender. Add peas to soup and simmer for an additional 5 minutes.
  • Season to taste and serve with crushed toasted cashews if desired. Enjoy!
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Emilie Abijanac

Emilie Abijanac is a chef and Manager of the ButcherBox Test Kitchen. She is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the sous chef for East Meets West Catering and has worked with Kate’s Table and La Fête.