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!

Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
9 servings


  • cup unsalted butter

  • cup chopped onion

  • 48 ounces butternut squash, peeled and cubed

  • 4 ½ cups water

  • 4 cubes beef bouillon

  • ¾ teaspoon dried marjoram

  • ¼ teaspoon freshly ground black pepper

  • 3 pounds leftover roasted turkey

  • teaspoon ground cayenne pepper

  • 16 ounces cream cheese


  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
33g Fat
21g Carbs
50g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 577
% Daily Value *
Total Fat 33g 42%
Saturated Fat 19g 93%
Cholesterol 191mg 64%
Sodium 650mg 28%
Total Carbohydrate 21g 7%
Dietary Fiber 3g 12%
Total Sugars 4g
Protein 50g
Vitamin C 33mg 164%
Calcium 162mg 12%
Iron 5mg 25%
Potassium 1073mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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