Giving thanks will be more apparent after cleaning out the refrigerator. This soup is a hearty heart warming meal in a bowl. Enjoy it and always remember that your culinary creations are meant to feed your culinary soul. Any questions, contact me or find me on Facebook or Twitter!
Chef Feker's Turkey Squash Soup
- 2 poblano peppers
- 2 red bell peppers
- 2 tablespoons olive oil
- 1 pound leftover turkey , cut in cubes
- 12 green onions, cut in ¼ inch pieces
- 2 cups of left over butter nut squash
- 1cup of left over creamed spinach
- 2 teaspoon(s) ground cumin
- 1 teaspoon(s) chili powder
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) fresh ground black pepper
- I cup of corn
- 5 cups of low-sodium turkey or chicken broth
- 1 tablespoon(s) Fresh oregano leaves
- 1/2 cup sour cream (optional)
- 1. Roast the peppers: Preheat oven to broil. Place the red peppers and jalapeños on a baking sheet and cook under the broiler in the medium rack , turning occasionally, until the skins blacken, about 10 minutes. Seal the charred peppers in a plastic bag for 10 to 12 minutes. Peel, stem, seed, and cut peppers into 1/2-inch pieces. Set aside.
- 2. Make the soup: Heat the olive oil in a large Dutch oven over medium-high heat. Add the green onions, . Add the turkey and the cremed spinach and sauté for about 3 minutes. Add, cumin, chili powder, salt, and pepper and cook for 2 minutes. Add the corn, the squash, peppers, broth, and oregano and bring the soup to a boil. Reduce heat to low and simmer, about 30 minutes. Garnish with crème fraiche or sour cream if desired and serve hot.