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turkey and cranberry roasted squash soup recipe

Written on Monday, August 22, 2016 | 8:31:00 AM

makes: 6 servings (1 cup each)

prep: 30 minutes      cook: 20 minutes        roast: 20 minutes

Ingredients : 
- 3 cups ¾-inch pieces peeled butternut or acorn squash or pumpkin
- 1 medium sweet onion, cut into thin wedges
- 2 tablespoons canola oil
- 1 pound skinless, boneless turkey breast tenderloin, cut into ¾-inch pieces
- 2 14.5-ounce cans reduced-sodium chicken broth
- ¾ cup thinly sliced carrot
- ½ cup dried cranberries
- ¼ teaspoon ground cinnamon
- 2 teaspoons snipped fresh sage
- 1 teaspoon snipped fresh thyme
- 6 tablespoons chopped pecans, toasted (optional)

Preparation Method :
1) Preheat oven to 400°F. Line a 15×10×1-inch baking pan with foil. Toss squash or pumpkin and onion with 1 tablespoon of the oil in the prepared baking pan. Roast, uncovered, for 20 to 25 minutes or until squash is tender and lightly browned, gently tossing once. Remove from oven.

2) Meanwhile, in a 4-quart Dutch oven heat remaining 1 tablespoon oil over medium heat. Add turkey pieces. Cook and stir to brown turkey on all sides. Carefully add broth, carrot, cranberries, and cinnamon to pan. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until turkey is done and carrot is tender. Stir in roasted squash mixture, sage, and thyme. Heat through.

3) To serve, ladle soup into bowls. If desired, garnish with toasted pecans.


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