Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 large carrot (diced)
  • 1 stalk celery (diced)
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 1 teaspoon thyme (minced)
  • 2 cups butternut squash (diced)
  • 14 pounce great northern beans (drained and rinsed)
  • 10 ounces ground turkey (browned and crumbled)
  • 2 ½ cups chicken broth
  • ½ cup heavy cream
  • 2 cups fresh kale (chopped and massaged)

Instruction

  • Add the turkey meat to a saute pan and cook over medium high heat until cook completely and browned.
  • Drain into a colander to drain any excess oil and set aside.
  • In a dutch oven or stock pot, add the olive oil, carrot, onion, and celery.
  • Saute over medium heat for approximately 3-4 minutes or until the vegetables become soft.
  • Add the garlic and thyme and saute for an another minute.
  • Add the butternut squash, beans, turkey meat, and chicken both.
  • Bring to a boil and then reduce the heat to medium-low and simmer for 15 minutes.
  • Add the cream and chopped kale and stir to combine well.
  • Simmer for an additional 4-5 minutes until the kale is wilted.
  • Serve the topped with your favorite garnishes like avocado, cheddar cheese, tortilla chips, etc.