Butternut Squash Soup with Leftover Turkey

Great way to use your leftover Thanksgiving turkey - just add to butternut squash soup after cooking and puree. You can adjust the amount of turkey depending on your leftovers.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 577 Calories

Ingredients

• 16 ounces cream cheese
• 4 cubes beef bouillon
• 48 ounces butternut squash, peeled and cubed
• 3 pounds leftover roasted turkey
• 0.25 teaspoon freshly ground black pepper
• 0.66666668653488 cup chopped onion
• 4.5 cups water
• 0.125 teaspoon ground cayenne pepper
• 0.75 teaspoon dried marjoram
• 0.375 cup unsalted butter

Recipe Instructions

Step 1

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.

Step 2

Add turkey and cream cheese to the saucepan with the butternut squash mixture.

Step 3

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.