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Butternut Squash Soup with Leftover Turkey

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"Great way to use your leftover Thanksgiving turkey or as an individual dish for butternut squash fans!"
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50 m servings 577
Original recipe yields 9 servings


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


  • Cook's Note:
  • You can also use an immersion blender and puree the soup in the saucepan.

Nutrition Facts

Per Serving: 577 calories; 33 20.5 50.2 191 650 Full nutrition

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