Winter Acorn Squash, Turkey and Mushroom Soup

Name: Winter Acorn Squash, Turkey and Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium acorn squash (about 2 pounds), seeded and cut into 1/2-inch pieces; 2 tablespoon extra-virgin olive oil; 1 medium onion, diced; 1 bay leaf; 1/4 teaspoon ground sage; 6 cups chicken stock; 1 tablespoon Worcestershire sauce; 1 teaspoon kosher or sea salt; 1/4 pound sliced mushrooms; 1 cup cooked turkey, cubed or shredded; Fresh cracked black pepper, to taste; 1/2 cup chopped Italian parsley

Servings: persons

1 medium acorn squash (about 2 pounds), seeded and cut into 1/2-inch pieces
2 tablespoon extra-virgin olive oil
1 medium onion, diced
1 bay leaf
1/4 teaspoon ground sage
6 cups chicken stock
1 tablespoon Worcestershire sauce
1 teaspoon kosher or sea salt
1/4 pound sliced mushrooms
1 cup cooked turkey, cubed or shredded
Fresh cracked black pepper, to taste
1/2 cup chopped Italian parsley

1
Heat a large saucepan over medium-high heat.
2
Add the oil, and then stir in the onions.
3
Cook for about 1 minute or until soft.
4
Stir in the acorn squash, bay leaf, sage, chicken stock and Worcestershire sauce.
5
Bring up to a gentle boil, and then reduce heat to a simmer.
6
Simmer for 10 minutes or until acorn squash is nearly tender.
7
Stir in the mushrooms and cooked turkey.
8
Continue simmering for 10 minutes, or until mushrooms are tender.
9
Season with black pepper, additional salt if desired, and garnish with the parsley.

819

kcal

Calories

Fat

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium acorn squash (about 2 pounds), seeded and cut into 1/2-inch pieces, 2 tablespoon extra-virgin olive oil, 1 medium onion, diced, 1 bay leaf, and more.

Yes, Winter Acorn Squash, Turkey and Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!