• Jengo

Vegan Turkey & Butternut Squash Soup


Now that the weather is finally getting cooler in Southern California it's finally time to enjoy some fall weather soup. I jumped at the chance to make this hearty vegan turkey and butternut squash soup with kale and white beans. It takes 10 ingredients and 20 minutes total and an empty belly. This soup is so flavorful on it's own and naturally gets it's sweetness from the butternut squash. It requires very minimal seasoning, and prep too if you follow my instructions below. If not, you will likely spend an extra 5 minutes prepping and chopping. Not a big deal and still worth the effort. But you should know me by now - I like thing quick and easy. And I can't be trusted to chop large things with hard shells such as butternut squash. I'd likely cut myself. But if you have the strength and stamina to do it, go for it. More power to you.


So there are no exact measurements here. All proportions and seasonings are to preference and taste. Don't be intimidated. You can handle this. I believe in you.


Scroll down for the recipe.

Total time: 20 minutes

Yields: 2-3 servings


*You will need a small or medium pot enough to hold 6-10 cups

**All proportions are approximated. Apply to your preference and taste


INGREDIENTS:

  • 1 14oz can of veggie broth (I get the one from the Asian market)

  • 1 bag of kale (the dark green kind that looks like dinosaur skin. I used about 8oz but use as much as you'd like)

  • Butternut squash (I used the precut bag from Trader Joes. Maybe start with 2 cups approx)

  • 1 1/2 -2 Vegan Turkeyless patties (from Trader Joe's). You can omit this if you'd like but I personally think it adds a lot of flavor. Cubed or crumbled is fine.

  • 1/2 yellow onion approx - chopped

  • 1 14oz can of white beans rinsed and drained (I used Northern Beans from Trader Joe's)

  • Salt to taste

  • Pepper to taste

  • Water to dilute the soup (I used 8-10oz)

  • 1 small cube of bullion (you can also use the paste)

  • Optional: herbs of choice for sprinkling (I used thyme because that's what I had but I think sage might be good)

INSTRUCTIONS:

  1. Bring veggie broth and water mixture to a boil. Then lower to medium - medium high heat. Add the bullion. Give it a taste. And adjust all to taste.

  2. Sear the butternut squash and turkey. This is really an optional step. I like to pan roast and sear the the squash and turkey for added color but you can totally throw everything in the pot if you're in a hurry.

  3. Add the white beans and boil for a few minutes. Then add the butternut squash, turkey, and onions.

  4. Let boil for about 10-15 minutes. 2 minutes before turning off the heat, add the kale.

  5. Season with salt and pepper to taste.

  6. Sprinkle with fresh or dried herbs if desired.


Voila! Enjoy your hearty fall soup! :)

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