Butternut Squash Soup With Leftover Turkey Recipes

BUTTERNUT SQUASH SOUP WITH LEFTOVER TURKEY

Steps:

• Melt butter in a large saucepan over medium heat and cool onions until soft and translucent, about 3 minutes. Add butternut squash, water, beef bouillon, marjoram, pepper, and cayenne; bring to a boil. Cook until butternut squash is tender, about 25 minutes.
• Add turkey and cream cheese to the saucepan with the butternut squash mixture.
• Pour soup in batches into a blender or food processor; blend until smooth. Return to saucepan and heat through, about 5 minutes, but do not let soup boil.

LEFTOVER TURKEY STUFFED SQUASH RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Using a sharp knife, slice off the top and bottom of an acorn squash to create flat surfaces. Slice the squash in half and scoop out the seeds with a spoon.
• Place the squash halves on a baking sheet lined with parchment paper. Drizzle the squash with olive oil and sprinkle with salt and pepper.
• Bake for 40 minutes, until the squash is tender and easily pierced with a paring knife.
• Then heat the oil in a large skillet over medium-high heat.
• Toss in the onion, carrot, celery, salt, pepper, and rosemary and sauté until the vegetables are completely tender, about 8 minutes.
• Sprinkle in the garlic and sauté until fragrant, about 1 minute.
• Pour in the turkey leftovers and stir the mixture so that everything is evenly mixed.
• Pour the mixture into a large bowl and let it cool about 5 minutes.
• Crack in the eggs and mix so that everything is evenly coated.
• Spoon the turkey mixture into the squash halves.
• Bake for 20 minutes, until the turkey mixture has browned slightly. Then serve.
• Enjoy!

BUTTERNUT TURKEY SOUP

Steps:

• In a large saucepan coated with cooking spray, cook shallots in oil over medium heat until tender. Stir in the broth, squash, potatoes, water, thyme and pepper., Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Stir into soup. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Stir in turkey; heat through. Discard spice bag.

BUTTERNUT TURKEY BAKE

Steps:

• Cut squash in half; discard seeds. Place cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 45 minutes. , Drain water from pan; turn squash cut side up. Bake 10-15 minutes longer or until tender. Scoop out flesh; mash and set aside. , In a large skillet, saute onion in butter until tender. Stir in the croutons, salt, poultry seasoning and pepper. Cook 2-3 minutes longer or until croutons are toasted. Stir in the squash, turkey and broth; heat through. , Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted.