Turkey Almond Soup with Chard & Squash

Name: Turkey Almond Soup with Chard & Squash
Prep time: 20

5 out of 5 stars (based on 3 reviews)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

11 ingredients

Another wonderful, nourishing soup that will not only use up any leftover Thanksgiving turkey, but the entire Swiss chard plant too, stalks and all. No waste here! And theres nothing better than a good soup...

1 tablespoon olive oil
1 large onion, minced
2 cloves garlic, minced
4 cups ripped chard leaves, stems chopped and separated
1 tablespoon grated fresh ginger
Salt and pepper, to taste
2 cups kabocha or acorn squash, unpeeled cut into ½-inch dice
1/8 teaspoon cayenne pepper, or to taste
8 ounces diced leftover turkey or chicken, about 2 cups
4 cups water or broth
½ cup smooth almond butter

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Nutrition Facts

Calories

360 cals

Fat

24 g

Saturated Fat

3 g

Polyunsaturated Fat

6 g

Monounsaturated Fat

14 g

Carbohydrates

20 g

Sugar

4 g

Fiber

6 g

Protein

21 g

Sodium

1108 mg

Directions

Heat the olive oil, onion, garlic, and chard stems, in a heavy bottomed pot over medium heat. Cook until the onion is translucent, about 5 minutes. Sprinkle with salt and add the grated ginger. Cook for another 3 minutes.
Add the squash and cayenne pepper, cook for 1 minute, stirring. Add the turkey and 4 cups of water or broth. Bring to a boil, then reduce to a simmer for 15 minutes.
Remove ¼ cup of broth from the soup and whisk with the almond butter, until smooth.
5 minutes before serving, mix in the almond butter mixture and the ripped chard leaves. Cook for 5 minutes or until the chard is well wilted. Taste for seasonings then serve.

Chef Tips

You can also use peeled butternut squash in this recipe.
If you are experiencing fatigue, there are no prizes for soldiering on. Do not hesitate to take the easier route and buy pre-cut winter squash when cooking a soup like this.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society