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+ servings

Leftover Turkey Curry Soup

3.75 from 4 votes
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Cut: Whole Turkey
Diet: Dairy Free, Gluten Free, Paleo, Whole30
Course: Soups/Stews
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 people
Author: Emilie Abijanac

Ingredients

  • 3 c ButcherBox Turkey leftovers roughly chopped
  • 1 Tbsp avocado oil
  • 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

Instructions

  • 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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