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Red Kuri and Apple Soup with Leftover Turkey


Simple ingredients, this soup is flavorful and hearty. Perfect for breakfast. In fact, you could easily roast the veggies the night before and just blend and heat in the morning. Or just make it completely and reheat for breakfast. Double or triple for a good batch cooking soup.

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  • 1 organic red kuri squash; peeled, seeds removed, and chopped {about four cups}
  • 2 organic red delicious apples, cored and chopped {peeling is optional}
  • 1 TB organic extra virgin olive oil
  • 1 quart bone broth
  • 1 tsp organic powdered ginger {or 1 TB fresh grated}
  • 1 tsp organic powdered turmeric {or 1 TB fresh grated}
  • 1/2 tsp organic garlic powder
  • 1/2 tsp fish sauce
  • 2 cups chopped or shredded leftover turkey
  • Real salt or Himalayan sea salt, to taste


Servings 4
Cooking time 50mins


Step 1

Preheat oven to 400° F and line a half sheet pan with parchment paper.
Arrange squash and apples on the pan, drizzle with olive oil and roast until fork tender. About 35 minutes.
Remove from oven, let cool a few minutes. Place the apples and squash in a heat-safe blender and puree until smooth. Scrape contents into a pot and add broth.
Add seasonings, fish sauce, and turkey and bring to a low simmer. Continue cooking until turkey is heated through and flavors have combined. Check seasonings and serve.

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