Turkey soup (Leftover Thanksgiving Turkey). I know most of you are going to be looking for a recipe to use up all that leftover turkey after Thanksgiving. The best way to use up leftover thanksgiving turkey. This Turkey Soup is filled with hearty veggies and tender turkey in a zesty tomato broth.

This leftover turkey soup is a delicious, savory way to use up some of that Thanksgiving turkey you've still got in the fridge. How To Make Turkey Soup From A Leftover Turkey Carcass. My love for soup started goes deep. You can cook Turkey soup (Leftover Thanksgiving Turkey) using 12 ingredients and 12 steps. Here is how you cook it.

Ingredients of Turkey soup (Leftover Thanksgiving Turkey)

1. You need of Turkey.
2. Prepare of Broth.
3. Prepare 1/2 of Onion.
4. Prepare of Celery (few stalks).
5. It’s of Carrots.
6. You need of Noodlles (your choice).
7. Prepare of Creole seasoning.
8. Prepare of Salt.
9. Prepare of Pepper.
10. Prepare leaves of Bay.
11. You need of Basil.
12. It’s of Optional Mushrooms, green beans, potato, peas, other veggies.

Leftover turkey bones, don't throw them away! Every year we take turns going to the wife's family or mine on Thanksgiving and every time we got to my mom's house we take a big pot with us. The best thing in the world to do with a turkey carcass is simmer it to make broth, then using the broth to make rich and satisfying turkey noodle soup. It's a stretch to say that the sole reason for roasting a turkey is so that you can make soup from the carcass later.

Turkey soup (Leftover Thanksgiving Turkey) step by step

1. Make sure you wash/rinse all veggies!.
2. Put Turkey in crockpot. Add water and broth to cover meat..
3. Cut up all your vegetables. Add to crockpot..
4. You can add any other vegetables you like. Such as Mushrooms, Green beans, Potato pealed or skin left on scrubbed & diced..
5. Add in your seasoning. Salt, pepper, basil, creloe seasoning, a touch of garlic. To taste..
6. Stir vegetables..
7. Cover with lid. Cook 4-8 hours crokpot..
8. Cook for about 2 hours until Turkey soft. Once soft use tongs to pull Turkey apart..
9. About 30-40 min before serving boil water in a pot to cook noodles..
10. Drain and rinse noodles..
11. Add noodles to crock pot. Cover for about another 10 min or so to let the noodles simmer..
12. Serve. Enjoy!.

But if you've ever been disappointed by. Transform that leftover turkey in the easiest way possible, with a hearty and comforting turkey soup. From light rice and turkey detox soup to From light rice and turkey detox soup to noodle-filled Vietnamese pho, you'll have no problem using up all that turkey, no matter how big your bird is. Leave no crumb from your feast behind. These simple turkey recipes transform your Thanksgiving leftovers.

Butternut Squash Soup & Mediterranean Stuffed Butternut Squash. Reviews for: Photos of Butternut Squash Soup II. This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to prepare, and the incredible flavor of the butternut squash really shines.

The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. This butternut squash soup has a secret ingredient—a tart green apple. It adds just the right balance for the squash. You can have Butternut Squash Soup & Mediterranean Stuffed Butternut Squash using 18 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Butternut Squash Soup & Mediterranean Stuffed Butternut Squash

1. Prepare of chicken.
2. It’s of bay laurel.
3. Prepare of fresh mixed herb.
4. Prepare of citrus peel.
5. You need of butternut squash.
6. It’s of kale.
7. You need of garlic.
8. It’s of onion.
9. You need of Mediterranean flavored feta cheese.
10. Prepare of dried cranberries.
11. Prepare of olive oil.
12. It’s of salt & pepper.
13. It’s of chicken broth.
14. It’s of cinammon.
15. Prepare of nutmeg.
16. Prepare of heavy cream.
17. You need of apple.
18. Prepare of butter.

Ready in an hour and freezes well. This butternut squash soup recipe is the best! When this time of year rolls around I've always got a few butternut squashes sitting on the counter to cook with so I'm often looking for new things to add them too. Butternut squash soup is a classic fall and winter soup recipe.

Butternut Squash Soup & Mediterranean Stuffed Butternut Squash step by step

1. Make poached chicken. put citrus peel, bay leaf, cooking wine, thyme, salt and pepper in pot, and bring it to boil..
2. Then put chicken breast inside for about 10 min..
3. Pre-heat the oven in 375F. Poke butternut squash with fork a few times and microwave for 2 min. Cut into half then..
4. Drizzle olive oil, pepper, salt, thyme (&rosemary) and put butter inside. Bake for 45min in 375F..
5. Save the chicken broth, cut the chicken into one-bite size.
6. This is the other half of the squash! Peel it..
7. Cut this squash and onion and apple into small pieces..
8. Season with olive oil, salt, pepper, cinnamon, nutmeg and butter. Bake this in 425F for 30min..
9. Scoop out the squash and we'll mix this with other ingredients..
10. Pan-fry onion, kale and garlic. add salt and pepper..
11. Add the one-bite size chicken inside and squash from step 9..
12. Take the ingredients from step 8, put all into blender..
13. Add the chicken broth (step 5), more salt pepper cinnamon and nutmeg.
14. Blend it until all are smoothed out. (Pan-fry sage leave with olive oil for 10sec) Served the soup with heavy cream and the sage..
15. Stuff the food from step 11 back into the squash shell. Sprinkle Mediterranean flavored feta cheese and cranberry and thyme. Done!.

But today we're roasting the butternut squash, which gives so much more depth of flavor and. Here's what gets me excited about butternut squash soup: My favorite seasonal ingredients join forces to create a sunny bowl of cozy, comforting soup that warms me through and through. Top your butternut squash soup with bacon, mix it with spices, or add it into chili. Bonus: the veg is packed with Vitamin A and fiber, so you'll actually feel full after a bowl of one of these soups. Warm up with our butternut squash soup ideas, perfect for autumn and winter.

Butternut Squash Soup. Reviews for: Photos of Butternut Squash Soup II. This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to prepare, and the incredible flavor of the butternut squash really shines.

The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. This butternut squash soup has a secret ingredient—a tart green apple. It adds just the right balance for the squash. You can cook Butternut Squash Soup using 9 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Butternut Squash Soup

1. Prepare 5 small of Butternut Squash seeded, peeled, chopped.
2. It’s 1 large of yellow onion sliced into half moons thinly.
3. It’s 2 cup of vegetable stock.
4. You need 2 tsp of butter.
5. You need 1 tsp of coriander seeds crushed.
6. Prepare 1 tsp of rosemary crushed with coriander.
7. It’s 1 tsp of ground sage.
8. Prepare 1 of sea salt and pepper to taste.
9. Prepare 1/4 cup of or less heavy cream.

Ready in an hour and freezes well. This butternut squash soup recipe is the best! When this time of year rolls around I've always got a few butternut squashes sitting on the counter to cook with so I'm often looking for new things to add them too. Butternut squash soup is a classic fall and winter soup recipe.

Butternut Squash Soup step by step

1. Peel seed and chop squash.
2. Slice onion and crush the coriander and rosemary.
3. Put butter and onion into pot and saute.
4. Add seasonings.
5. Add squash and stock.
6. Cook until squash is very very soft. Turn off heat.
7. I use a food mill but a blender works just as well. Laddle into blender only half and whizz until nicely creamy..
8. Finish blending all mixture and pour back into pot. Check salt and pepper adding if needed..
9. Set soup to simmer. When simmering, turn off heat and slowly drizzle in the cream. I only used 1/8th a cup of cream use as much as you would like..
10. Stir cream in and serve. We put chopped cooked bacon and a little cheddar. Enjoy!.

But today we're roasting the butternut squash, which gives so much more depth of flavor and. Here's what gets me excited about butternut squash soup: My favorite seasonal ingredients join forces to create a sunny bowl of cozy, comforting soup that warms me through and through. Top your butternut squash soup with bacon, mix it with spices, or add it into chili. Bonus: the veg is packed with Vitamin A and fiber, so you'll actually feel full after a bowl of one of these soups. Warm up with our butternut squash soup ideas, perfect for autumn and winter.

Butternut Squash Soup.

You can cook Butternut Squash Soup using 10 ingredients and 20 steps. Here is how you cook it.

Ingredients of Butternut Squash Soup

1. Prepare 1 of Butternut squash.
2. You need 6 tbsp of Olive oil.
3. Prepare 1 of Onion.
4. You need 1/2 of Bulb of garlic (if you really like garlic use the whole bulb).
5. You need 1 of Celery.
6. It’s 1 of Carrot.
7. You need 1 bunch of Thyme (3 sprigs tied in a bundle).
8. It’s 1 of Rosemary (1 sprig).
9. You need 1/2 tsp of Freshly grated nutmeg.
10. Prepare 8 cup of Water.

Butternut Squash Soup instructions

1. Preheat oven to 425..
2. Cut butternut squash length-wise so it's cut evenly in half..
3. Remove seeds using a spoon or your fingers..
4. Poke holes in meat side of squash..
5. Salt and pepper the meat side liberally..
6. Drizzle half the olive oil over the squash.
7. Place squash on a tray and roast meat side up for 1 hour..
8. While the squash is in oven, preheat a large pot to medium-high heat..
9. Add remaining olive oil to pot.
10. Julienne onion. Size doesn't matter. Add to the pot and stir..
11. Cut celery and carrot. Again size doesn't matter..
12. Add salt and pepper and the bundle of tied up thyme..
13. Chop rosemary. Again size doesn't matter. But the smaller the better. And add to pot.
14. Grate the nutmeg into a small dish and add to vegetables..
15. Sauté the vegetables (mirepoix) for roughly 5 minutes until some color develops..
16. Add water and let simmer on med heat for about 45 min or so..
17. When the squash is done roasting let it rest for 10-15 min. By then the stock should be about ready. Turn it off..
18. The skin of the squash should peel off easily. Skin it and add to a blender. You might need to do half the squash depending on the size of the blender. If you only do half the squash only add half the stock with all the vegetables (take the thyme binder out before blending).
19. BE CAREFUL WHEN BLENDING!!! Blending hot ingredients may cause the soup to splatter out of the blender!!! Blend on slowest speed first then increase. Blend all the ingredients. Depending on how thick you like it you might need to add more water. Same goes for salt and pepper. Try the soup before serving. It doesn't need any cream to make it creamy. It's hearty and creamy without any dairy..
20. On a last note I don't like to waste anything. Meaning those seeds that came from the squash are quite yummy. You can use them in the soup. Roast them at 300°F until they get a little color or you can start to smell them while roasting..

Pumpkin and Carrot Soup.

You can have Pumpkin and Carrot Soup using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Pumpkin and Carrot Soup

1. You need 250 gms of Pumpkin skin removed and chopped.
2. You need 2 of carrots peeled and chopped.
3. You need 5-6 pods of garlic.
4. You need 1/2 inch of ginger.
5. Prepare 2-3 of spring onions chopped.
6. You need 2 of tomatoes chopped.
7. Prepare 1/2 inch of turmeric root (optional).
8. It’s 1/4 cup of coconut cream.
9. You need 2-3 tbsp of pumpkin seeds/ mix seeds.
10. Prepare 2 tbsp of coconut flakes for garnish.

Pumpkin and Carrot Soup step by step

1. Pressure cook all the vegetables with salt and turmeric root for up to 2 whistles and 10 minutes on low flame..
2. Dry roast the seeds. Keep aside..
3. Now, when the veggies are done and cool, Remove the tomato skin and blend everything to a smooth puree..
4. Now heat again, add coconut cream and pepper..
5. Garnish with roasted seeds, coconut flakes and Serve hot..

Mandys spicy butternut squash soup. This roasted butternut squash soup is made with creamy coconut milk and jalapeños for a fiery kick! It is dairy-free, vegetarian, and absolutely delicious. The base of this spicy butternut squash soup is made from roasted butternut squash.

It's easy to prepare, and the incredible flavor of the butternut squash really shines. I'd like to think this is the most elegant version of butternut squash soup out there. Reviews for: Photos of Butternut Squash and Spicy Sausage Soup. You can cook Mandys spicy butternut squash soup using 19 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Mandys spicy butternut squash soup

1. It’s of The butternut squash".
2. It’s 1 large of butternut squash washed and trimmed seeds removed (do not peel off the skin).
3. You need 1 medium of hot red chilli pepper diced.
4. Prepare 4 of garlic cloves chopped.
5. You need 2 tbsp of butter.
6. Prepare 2 tsp of ground cumin.
7. You need to taste of salt and pepper.
8. It’s of Soup base:.
9. It’s 3 tbsp of butter to saute vegetables.
10. It’s 1 large of onion, chopped.
11. Prepare 2 large of carrot peeled and sliced.
12. You need 1 cup of mushrooms sliced.
13. You need 2 of long red peppers sliced.
14. Prepare 2 of dried bay leaves.
15. You need 1 of vegetable stock cube.
16. Prepare 1 tbsp of oregano (dried).
17. You need 2 tbsp of sweet paprika.
18. You need 1 tsp of ground cumin.
19. You need of enough water to cover all veg(about 8 cups).

Reviews: Most Helpful. this soup was the BEST SOUP i've had in years. it seemed like sort of a strange combo but trust me amazing. you could make it a lot faster with a couple cans of pureed butternut squash too if you're. We made a huge batch of this butternut squash soup and shared it with some neighbors and friends who were over throughout the I made this soup a month ago and it was awesome. A great combination of sweet and spicy. Watch how to make Spicy butternut squash soup.

Mandys spicy butternut squash soup instructions

1. Pre heat oven to 180℃/350℉..
2. Wash the squash, chop off the top and bottom of squash and remove the seeds (don't throw away seeds wash them and roast them until golden about 8-10 minutes).
3. Place squash in roasting pan and top with garlic, chilli, 2 tsp of cumin, butter salt and pepper. Roast for 30 minutes until squash is softened..
4. In a large pot melt butter add all remaining veg, mushroom, onions, peppers, carrots, add all the seasonings – bay leaves, paprika, oregano, cumin, veg stock cube saute for 10 minutes until veg are tender. Add enough water to cover including the adding of the butternut squash..
5. Simmer all cooked vegetables for 30 minutes and blend until smooth and creamy. Check for seasoning and serve, enjoy.

Aged goat cheese is a key ingredient in this creamy soup from the Rif Mountains in northern Morocco. Allow the soup to cool and then blend with a hand whisk, until free of lumps. If the soup is too thick add a little more stock until you have the desired consistancy. This Spicy Thai Butternut Squash Soup is vegan, gluten-free and filled with delicious Thai curry! This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin.

Pumpkin Soup.

You can cook Pumpkin Soup using 6 ingredients and 4 steps. Here is how you cook that.

Ingredients of Pumpkin Soup

1. You need of Pumpkin.
2. It’s of Potato.
3. Prepare of Pumpkin seeds.
4. You need of Onion.
5. Prepare of Garlic.
6. Prepare of Chicken stock.

Pumpkin Soup step by step

1. Sauteed garlic and onion until golden. Add cubes pumpkin and potatoes..
2. Add chicken stock and boiled until soft..
3. Blend all together become purée..
4. Add some pepper and salt into soup. Can add sour cream and pumpkin seeds as deco..

Fall Harvest Soup. Fall Harvest Soup! this link is to an external site that may or may not meet accessibility guidelines. One of my favorite fall meals is a Fall Harvest Vegetable soup made from wholesome and hearty This savory soup is loaded with the harvest of fall. Carrots, parsnips, sweet potatoes and more make.

Fall Harvest Chicken Soup. six servings. Whip up a warm batch of this comforting soup and cozy up on the couch with a good book or movie. Add the olive oil to a soup pot and saute the onions, garlic, and ginger over medium-high heat for. You can have Fall Harvest Soup using 18 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Fall Harvest Soup

1. It’s 8-10 of fresh garden tomatoes, quartered & halved.
2. Prepare 6-8 of fresh sprigs of garden broccoli, sliced.
3. You need 1 of green pepper, sliced.
4. It’s 1/2 of purple cabbage, sliced.
5. You need 1/2 of green cabbage, sliced.
6. You need 3-5 of green onions, sliced.
7. It’s 3 of fresh garden okra, sliced.
8. It’s 3 cloves of garlic, minced.
9. You need 1 can of garbanzo beans, rinsed.
10. It’s 1 can of kidney beans, rinsed.
11. You need 1/3 cup of basmati rice.
12. Prepare 6 cups of water, filtered.
13. You need 2 tablespoons of olive oil.
14. Prepare 1 tablespoon of paprika.
15. Prepare 1 tablespoon of cumin.
16. You need 1 tablespoon of chili.
17. You need to taste of Salt.
18. Prepare To taste of Fresh basil leaves for garnish.

FALL HARVEST SOUP recipe: On Wednesday the North Carolina Pork Council held The Tarheel Pork Challenge, a cooking contest which pork had to be used as the main ingredient. On a cold day, soup is the perfect dish to warm you right up. It's one of the only perks that come to mind when thinking of frigid fall weather. We soaked in the last bit of autumn with this Healthy Harvest Soup collaboration featuring our sweet friend Nikki Phillippi!

Fall Harvest Soup instructions

1. Mix all the ingredients in a crockpot with 6 cups water. Save the basil for garnish..
2. Let simmer 3 1/2 hours in a crockpot on high heat..
3. Stirring occasionally. Serve.

Be sure to use sweet summer onions for this soup, like Sweet Vandalia. The pungent flavor of onions tends to lessen with cooking. Fall Harvest Soup- a delicious vegan soup that's loaded with. autumn harvest soup panera recipe, harvest soup kitchen, autumn harvest soup list, harvest vegetable soup, harvest soup mix. View full nutritional breakdown of Fall Harvest Soup – with Rutabaga, Squash and Introduction. Use the garden's last harvest to make a warm rich, delicious seasonal soup Loaded with Vitamin C.

Roasted Butternut squash Soup.

You can have Roasted Butternut squash Soup using 12 ingredients and 10 steps. Here is how you cook that.

Ingredients of Roasted Butternut squash Soup

1. It’s 1 large of butternut squash.
2. Prepare 1 cup of Finely chopped, fresh basil.
3. Prepare 3 clove of Garlic.
4. Prepare 1 tbsp of Salt.
5. You need 1 of Zested orange.
6. It’s 1 tsp of Vanilla.
7. Prepare 1 1/2 tsp of Cinnamon.
8. You need 5 of Chanterelle Mushrooms.
9. You need 1 1/2 tsp of Ground pepper medley.
10. Prepare 1 tbsp of Canola Oil.
11. You need 2 can of Coconut milk.
12. You need 1 tsp of Olive oil.

Roasted Butternut squash Soup instructions

1. Chop squash into 1/2-1 inch chunks (if they're too small they'll stick when you're roasting them) and remove any skin..
2. Take all the large squash chunks, put them into a large mixing bowl, and toss them with light olive oil and the cinnamon until evenly coated..
3. Place squash chunks on a foil lined baking sheet and roast at 350?F until soft (about 20 minutes).
4. Chop the mushrooms and cook them in Canola oil in medium heat. After a few minutes add the vanilla and continue to cook until soft. Then add the basil, cook for another 2 minutes and set aside..
5. Take the roasted squash chunks and put them into a blender. Add one can of of coconut milk, blend, add second can, blend until smooth..
6. Pour contents of blender into a saucepan and place on low heat. Do not let the soup boil or simmer too hard..
7. Add your mushroom mix and orange zest to the soup..
8. Crush garlic cloves, dice, and then, in the same pan you cooked the mushrooms in, cook on medium heat until sweet. Then add to soup..
9. Add salt and pepper medley to taste.
10. Turn off the heat, cover the soup, and let it rest for about 10 more minutes..

Butternut Squash Soup. Reviews for: Photos of Butternut Squash Soup II. This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to prepare, and the incredible flavor of the butternut squash really shines.

The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. This butternut squash soup has a secret ingredient—a tart green apple. It adds just the right balance for the squash. You can have Butternut Squash Soup using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients of Butternut Squash Soup

1. It’s 2 (12 ounce) of packages frozen peeled, diced butternut squash (5 cups).
2. It’s 1 tablespoon of olive oil.
3. It’s 2 cups of vegetable broth.
4. You need 1/2 cup of chopped onion.
5. Prepare 1 cup of Almond Breeze Original almond milk or Almond Breeze Original Unsweetened almond milk.
6. You need 1 teaspoon of fresh lemon juice.
7. You need 1/2 teaspoon of salt.
8. You need 1/4 teaspoon of ground pepper.
9. It’s 4 teaspoons of sliced green onion, divided.
10. You need 1/4 teaspoon of ground ginger.
11. Prepare of Coarsely ground black pepper.
12. Prepare 4 teaspoons of toasted pumpkin seeds, divided.

Ready in an hour and freezes well. This butternut squash soup recipe is the best! When this time of year rolls around I've always got a few butternut squashes sitting on the counter to cook with so I'm often looking for new things to add them too. Butternut squash soup is a classic fall and winter soup recipe.

Butternut Squash Soup instructions

1. Cook squash according to package instructions; set aside..
2. Heat olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring, 3 minutes or until softened..
3. Stir in the cooked squash and vegetable broth. Remove from heat. Transfer to a blender and process 1 minute or until smooth. Return mixture to pan. Return pan to heat. Stir in almond milk, lemon juice, salt, ginger, and pepper. Cook, stirring occasionally for 3 minutes or until soup is heated through..
4. Divide among 4 bowls and top each with 1 teaspoon pumpkin seeds, 1 teaspoon green onions, and pepper..

But today we're roasting the butternut squash, which gives so much more depth of flavor and. Here's what gets me excited about butternut squash soup: My favorite seasonal ingredients join forces to create a sunny bowl of cozy, comforting soup that warms me through and through. Top your butternut squash soup with bacon, mix it with spices, or add it into chili. Bonus: the veg is packed with Vitamin A and fiber, so you'll actually feel full after a bowl of one of these soups. Warm up with our butternut squash soup ideas, perfect for autumn and winter.