Name: Butternut Squash Noodle Soup with Turkey
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Ingredients: 6 cups low-sodium chicken broth; 3 ribs celery, chopped; 0.5 white onion, chopped; 1 teaspoon chopped garlic; 0.75 teaspoon Mexican oregano; 0.25 teaspoon ground chipotle chile pepper, or to taste; 0.75 butternut squash, peeled and cut into noodle shapes; 2 cups diced cooked turkey; 1 teaspoon chopped fresh cilantro, or more to taste

Butternut Squash Noodle Soup with Turkey Recipe

Cook Time: 28 minutes

Ingredients

6 cups low-sodium chicken broth
3 ribs celery, chopped
white onion, chopped
1 teaspoon chopped garlic
teaspoon Mexican oregano
teaspoon ground chipotle chile pepper, or to taste
butternut squash, peeled and cut into noodle shapes
2 cups diced cooked turkey
1 teaspoon chopped fresh cilantro, or more to taste

Directions

In a large pot, combine the chicken broth, celery, onion, garlic, Mexican oregano, and ground chipotle pepper. Bring to a boil over medium-high heat.
Once boiling, cover the pot and reduce the heat to low. Let it simmer for about 20 minutes, or until the vegetables are tender.
Add the butternut squash noodles and diced turkey to the pot. Stir and let the soup simmer for an additional 3 to 5 minutes, or until the turkey is heated through.
Garnish with fresh cilantro before serving.

Cook's Notes

If Mexican oregano is not available, you can substitute it with European oregano.
For a different twist, parsley can replace cilantro.
To make the dish vegetarian, use vegetable broth instead of chicken broth and omit the turkey. You can also substitute chicken for the turkey.
To create the butternut squash noodles, use a spiralizer or a vegetable peeler to cut the squash into thin, noodle-like strips.

Nutrition Facts (per serving)

Nutrition Information	Amount Per Serving
Calories	125
Total Fat	2g (3% DV)
Saturated Fat	1g (5% DV)
Cholesterol	30mg (10% DV)
Sodium	133mg (6% DV)
Total Carbohydrate	13g (5% DV)
Dietary Fiber	2g (9% DV)
Total Sugars	3g
Protein	14g (28% DV)
Vitamin C	22mg (24% DV)
Calcium	68mg (5% DV)
Iron	1mg (8% DV)
Potassium	516mg (11% DV)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your individual calorie needs.

Disclaimer: Nutrient information is not available for all ingredients. If you are following a medically restrictive diet, please consult with your doctor or registered dietitian before preparing this recipe for personal consumption.

Comments

Kenneth Wilson

09/29/2025 12:19:53 AM

I absolutely adore this soup! It's a staple on our dining table every week. This recipe is incredibly versatile and foolproof – I've made variations like using chipotle paste instead of ground, or substituting tofu for turkey, and it always turns out delicious. I've discovered that preparing the broth in advance, even freezing it, and then just adding the squash right before serving enhances the flavors beautifully. I like to top it off with sliced avocado for a refreshing and creamy finish. And yes, I've even experimented with adding guacamole, without any legal consequences! This soup is amazing! A big thank you for sharing this fantastic recipe.

Steven Adams

09/29/2025 05:47:11 PM

I tried this recipe with a few modifications using ingredients I had on hand, and it turned out fantastic! I won't go into all the changes I made, but I suggest adding some feta cheese at the end to enhance the flavors. Highly recommended!

Joyce Thomas

09/28/2025 10:29:34 PM

Delicious! I made some modifications to the recipe. I chopped up chicken breasts and seared them. Then, I sautéed onions and garlic before adding red bell pepper and celery, cooking them a bit longer. I spiralized the butternut squash and cut it into smaller pieces, about 1-2 inches long. I omitted chipotle and cilantro, and instead used regular oregano, basil, pepper, paprika, and cayenne to season it to my liking.

Michael Phillips

09/29/2025 07:52:07 AM

I recently purchased a new spiralizer and was searching for new recipes to try. This one was perfect as I had leftover turkey to use up. Not only did I enjoy it, but my whole family loved it as well.

Deborah Mitchell

09/30/2025 07:58:24 AM

Rewritten review: I really enjoyed this mild-flavored soup, which is perfect for using up leftover poultry. It's simple to make with ingredients you likely already have in your pantry. I substituted chicken for turkey since I didn't have any on hand, and it worked out well. I think either turkey or chicken would be equally delicious in this soup. The cilantro garnish was a nice touch, adding a refreshing flavor. Thanks for the inspiration!

Anna Williams

09/30/2025 02:33:26 AM

The chipotle pepper adds a delightful spicy kick to it. The butternut squash is used in a great way.

Larry Lopez

09/30/2025 10:25:27 AM

Absolutely enjoyed this recipe! I opted for ground turkey instead of diced turkey and cooked it until browned while the broth was boiling. Definitely planning on making this dish again.