Go Back
Exploring the components of the Cozy Crockpot Butternut Squash and Turkey Soup reveals a tapestry of flavors and nutrients that come together to create a hearty, nutritious dish. Each ingredient plays a vital role in both flavor and health, ensuring that every spoonful is as good for you as it is comforting.

Crockpot Butternut Squash and Turkey Soup

Warm up your chilly autumn days with this Cozy Crockpot Butternut Squash and Turkey Soup. This comforting dish marries the natural sweetness of butternut squash with lean ground turkey, creating a hearty and nutritious meal. Packed with vitamins and fiber, this easy slow cooker recipe is perfect for family dinners or meal prep. Each bowl offers rich flavors from fresh veggies, herbs, and spices, making it a delightful addition to your fall favorites. Enjoy the warmth and satisfaction that only homemade soup can provide!
Print Recipe Pin Recipe

Ingredients
  

1 medium butternut squash, peeled, seeded, and diced (about 4 cups)

1 lb ground turkey (or turkey breast, diced)

1 medium onion, chopped

3 cloves garlic, minced

3 medium carrots, sliced

2 celery stalks, diced

4 cups low-sodium chicken broth

1 can (15 oz) diced tomatoes, with juices

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon cumin

Salt and pepper to taste

1 cup kale or spinach, chopped (optional for added greens)

1 tablespoon olive oil (for browning turkey)

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Turkey: In a skillet over medium heat, add the olive oil. Once hot, add the ground turkey and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Drain any excess fat and set aside.

    Prepare the Vegetables: While the turkey is cooking, peel and dice the butternut squash. Chop the onion, carrots, and celery; and mince the garlic.

      Combine Ingredients in Crockpot: In your crockpot, add the diced butternut squash, cooked turkey, chopped onion, sliced carrots, diced celery, minced garlic, diced tomatoes (with juices), chicken broth, dried thyme, dried oregano, and cumin. Stir to combine.

        Season: Season the soup with additional salt and pepper to taste, adjusting as necessary. If you prefer a little heat, you can also add a pinch of red pepper flakes.

          Cook: Cover the crockpot and set to low for 6-7 hours or high for 3-4 hours, until the butternut squash is tender. If using kale or spinach, stir it in about 30 minutes before serving to wilt.

            Serve: Once cooked, taste the soup and adjust seasoning if needed. Ladle the soup into bowls and garnish with freshly chopped parsley.

              Enjoy: This hearty soup is perfect served with crusty bread or a side salad for a wholesome meal.

                Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6