This Autumnal delicata squash and ground turkey soup is a hearty meal for cold weather. While butternut squash gets most of the attention during this time of year, delicata squash is a delicious family member that shouldn’t be forgotten! This soup is very easy to make with soft carrots, celery, ground turkey, creamy chicken broth and bunches of kale.
What is Delicata Squash?
It’s a winter squash! It’s typically pale yellow with green stripes, and many people purchase these squashes to decorate their homes for the Fall. But what they don’t realize is how delicious they taste roasted! The BEST part is that you do not need to take the skin off. It is edible and will become very soft in the oven.
You will need to halve the squash and take out the seeds like you would a butternut squash, but they are easier to cut into!
What you need to make Delicata squash and ground turkey soup
- A large pot – the main event! To make our soup.
- A baking sheet – to roast the Delicata squash. Here are my favorite baking sheets from Williams Sonoma.
- A medium pot – to boil some short cut pasta.
- A strainer – to strain the pasta.
Tips on roasting the Delicata squash
Don’t slice your squash too thin. Thicker chunks are great to top the soup with, so I kept mine chunky. Make sure to drizzle with olive oil, salt, pepper and thyme. Use your hands to evenly coat the squash.
Be sure to spread the squash apart on the baking sheet. This will help the squash crisp up faster if they aren’t overcrowding each other.
Roast the squash for 12 minutes, and then flip the squash with a fork or some tongs before baking for 10 more minutes.
Tips on making the turkey soup
- Dump the ground turkey right into the pot with your vegetables – No need to dirty another pan. You can brown the turkey while the carrots and celery cook up too.
- Use small pasta noodles – orzo, ditali and orecchiette are all great options for this soup. Prepare it in another pot to control the cook time. This way the noodles won’t get too mushy or too undercooked.
- On the simmer time – you need to let the soup simmer for a good twenty minutes, but you can let it keep going for a few hours if you want! This will make it taste even better.
How to store the soup for leftovers
Keep the squash separate in an air tight container. You can leave the soup in the pot or place it in another air tight container and store in the fridge for 2-3 days. To reheat, place the soup in the pot and turn the heat to medium for about 3 minutes.
Other recipes to try
If you like this delicata squash and ground turkey soup, leave a review below! If you want more soup recipes, check out these recipes:
- Coconut Curry Butternut Squash Soup with Crunchy Chickpeas
- Kale and Leek Soup with Cornbread
- Tortellini Soup with Cabbage and White Beans
- Easy Veggie Udon Noodle Soup
- Crock Pot Chicken Tortilla Soup with Lime Chips
This post contains affiliate links, which means I’ll receive a commission if you purchase through my link, at no extra cost to you. Please read full disclosure here.
Delicata Squash and Ground Turkey Soup
Equipment
- large pot
- baking sheet
- aluminum foil
- medium pot
- strainer
Ingredients
- 1 shallot chopped
- ½ cup green onions chopped
- 3 cloves garlic chopped
- 2 tbsp olive oil
- ½ cup carrots chopped
- ½ cup celery chopped
- 1 lb ground turkey
- 2 tbsp thyme
- 3 cups chicken broth
- 2 cups water
- 4 tbsp heavy cream
- ¼ cup grated or shaved Parmesan
- 1 delicata squash cored and sliced
- ⅓ cup orzo or shot cut pasta
- 2 cups kale
- red pepper flakes
- salt
- pepper
Instructions
- In a pot, add 1 tbsp of olive oil with the shallot, green onions, garlic, and a pinch of salt. Heat over medium heat for 2 minutes, stirring occasionally.1 shallot, ½ cup green onions, 3 cloves garlic, 2 tbsp olive oil, salt
- Add the carrots, celery and the ground turkey. Brown the meat and veggies all over for about four minutes over medium heat or until the turkey is cooked through.½ cup carrots, ½ cup celery, 1 lb ground turkey
- Then add the thyme, chicken broth and 2 cups of water. Pour in the cream and Parmesan. Add a pinch of red pepper flakes. Stir together. Put the soup on low heat and simmer for 20 minutes (covered) or up to 2 hours.2 tbsp thyme, 3 cups chicken broth, 2 cups water, 4 tbsp heavy cream, ¼ cup grated or shaved Parmesan, red pepper flakes
- Preheat the oven to 375°F. Slice up a delicata squash (slice in half and core it first). Add the slices to a baking sheet lined with foil. Drizzle the squash with a tablespoon of olive oil, more thyme, and a pinch of salt and pepper. Spread the squash pieces apart on the sheet and roast in the oven for 12 minutes. Then flip all of the squash pieces and roast for 10 more minutes. Remove from the oven and set aside.2 tbsp olive oil, 1 delicata squash, salt, pepper, 2 tbsp thyme
- In another pot, boil water and make any shortcut pasta desired. Strain.⅓ cup orzo
- Once the soup has finished simmering, add in the pasta and the kale. Stir and wait for the kale to wilt.2 cups kale
- Serve the soup in bowls and top each bowl with squash. Sprinkle on extra parmesan and red pepper flakes if desired.
