Thanksgiving Leftover Soup

Ingredients

• 2 Tbsp. olive oil
• 1 small onion diced (about 3/4 cup)
• 1.5 cups chopped carrot
• 1 cup chopped celery
• 3 cloves minced garlic
• 1 tsp. black pepper
• 1 tsp. dried thyme
• 1/2 tsp.+ salt depending on salt content of broth
• 3.5 cups frozen cubed Butternut Squash
• 3.5 cups chopped leftover Roasted Turkey
• 6 cups Chicken or Turkey Broth
• 15 oz. can Cannellini Beans rinsed and drained
• 4 cups Chopped Kale

Directions

1. Heat the olive oil in a pot over medium heat. Once hot, add the onions and saute for a minute. Add the carrot and celery and saute until soft. Once the veggies begin to soften, add the garlic, pepper, thyme, and salt. Stir until the garlic is fragrant.
2. Add 2.5 cups of the butternut squash and the chopped turkey and give everything stir. Add 5 cups of broth to the pot. Bring the pot to a boil and then reduce to a simmer.
3. While waiting for the soup to come up to temperature, blend the remaining butternut squash with ¾ cup of the cannellini beans and the remaining cup of broth in a blender or in a jar with an immersion blender. Blend until smooth.
4. Pour the squash and bean mixture into the pot and stir everything together. When the soup is simmering, add the remaining beans and the chopped kale. Simmer for 5-7 minutes uncovered, or until the soup thickens slightly and the kale is soft. Season with salt and pepper to taste. Garnish with any fresh herbs you like and slices of lemon.

_{Original Recipe From Abbey Sharp}