CookEat Recipe
Turkey and Butternut Squash Soup
Turkey breast, butternut squash and sweetcorn simmer in a broth with onion, sage and tomato purée. The soup is served with both solids and broth in each bowl.
Method
Steps
Step 1
Peel and deseed the squash and cut into 1 cm cubes. Chop the onion and sage. Use sweetcorn kernels. On a separate board cut raw, boneless turkey breast into 2 cm pieces; wash hands and utensils after handling it.
Step 2
Heat the olive oil in a 3 litre saucepan over medium heat. Cook the onion for 5 minutes, then add the turkey and cook for 4 minutes, turning; it will finish cooking in the soup.
Step 3
Stir in the tomato purée, sage and black pepper. Add the squash, sweetcorn and 1000 ml water once. Bring to a boil, then partially cover and simmer gently for about 15–20 minutes.
Step 4
Check that the squash is tender and the centre of several thick turkey pieces reaches 74°C on a clean digital thermometer. Continue simmering if needed, then serve hot.
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