High Protein Butternut Squash Turkey Soup is a hearty, creamy meal made for cooler days.
Lean ground turkey and cannellini beans give each bowl plenty of staying power, while butternut squash adds a mild sweetness that balances the savory herbs.
I like how the Greek yogurt makes the broth creamy without making the soup feel too heavy.
A little lemon juice added at the end brightens everything and keeps the rich broth from tasting flat. Kale, carrots, celery, and onion round out the meal with plenty of color and texture.
This soup makes six servings, so it’s a practical choice for family dinner or meal prep. Pack the leftovers for lunch, freeze a few portions, or warm them up later in the week.
Everything cooks in one pot, which also keeps cleanup manageable.
Why You’ll Love This High Protein Butternut Squash Turkey Soup
A Filling, Balanced Meal
Ground turkey, cannellini beans, Greek yogurt, and vegetables make this soup satisfying enough to serve as a complete meal.
Creamy Without Heavy Cream
Plain Greek yogurt gives the broth a smooth, creamy finish while adding more protein.
Great for Meal Prep
The recipe makes six servings and stores well, so you can prepare lunches or dinners ahead of time.
Simple One-Pot Preparation
A large Dutch oven and wooden spoon are the main tools needed for this recipe. Cooking everything in one pot also means fewer dishes afterward.
Plenty of Fall Flavor
Butternut squash, sage, thyme, and smoked paprika give the soup a warm, savory taste that’s well suited to fall and winter meals.
Ingredient Substitutions
Ground Turkey
Use lean ground chicken in place of the ground turkey. Choose a similar fat percentage so the texture stays consistent.
Cannellini Beans
Great Northern beans or navy beans can replace cannellini beans. Drain and rinse them before adding them to the soup.
Kale
Use chopped spinach instead of kale. Since spinach wilts quickly, add it near the end and cook only until softened.
Butternut Squash
Frozen butternut squash cubes can save preparation time. Add them while still frozen and check them early since smaller pieces may soften faster.
Greek Yogurt
Plain low-fat Greek yogurt can replace nonfat Greek yogurt. Avoid flavored or sweetened varieties.
Chicken Broth
Low-sodium turkey broth can be used instead of chicken broth without changing the overall character of the soup.
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High Protein Butternut Squash Turkey Soup
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 medium yellow onion diced
- 2 medium carrots peeled and sliced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 5 cups low-sodium chicken broth
- 4 cups butternut squash peeled and cut into ¾-inch cubes
- 1 can (15-ounce) cannellini beans drained and rinsed
- 2 cups chopped kale
- ½ cup plain nonfat greek yogurt
- 1 tablespoon fresh lemon juice
Instructions
- Heat the olive oil in a large Dutch oven over medium heat
- Add the ground turkey.Cook for 5 to 6 minutes, breaking the turkey apart with a wooden spoon, until browned.
- Add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally.
- Add the garlic, thyme, sage, smoked paprika, salt, and black pepper. Cook for 30 seconds.
- Add the chicken broth, butternut squash, and cannellini beans.
- Bring the soup to a boil. Reduce the heat to low. Cover and simmer for 18 to 20 minutes, or until the squash is tender.
- Add the kale. Simmer for 3 to 4 minutes, or until the kale wilts.
- Place the Greek yogurt in a small bowl. Slowly stir about ½ cup of hot broth into the yogurt until smooth.
- Stir the yogurt mixture into the soup.
- Add the lemon juice. Stir well.
Notes
Tips and Tricks
Cut the squash evenly – Keep the cubes close to ¾ inch so they soften at about the same time. Temper the Greek yogurt slowly – Stir in the hot broth a little at a time. This reduces the chance of the yogurt separating when it enters the soup. Keep the heat low after adding the yogurt – Avoid boiling the soup once the yogurt has been stirred in. High heat can cause the broth to separate. Adjust the broth if needed – Add a small amount of broth when reheating if the soup becomes thicker during storage.Storing and Reheating
Refrigerate – Store cooled soup in an airtight container in the refrigerator for up to 4 days. Freeze – Freeze individual portions in freezer-safe containers for up to 3 months. The yogurt may separate slightly after thawing, but gentle stirring will help smooth the broth. Reheat on the stovetop – Warm the soup in a saucepan over low to medium-low heat, stirring occasionally. Do not let it boil. Reheat in the microwave – Place one serving in a microwave-safe bowl. Cover loosely and heat in short intervals, stirring between each one, until hot.Nutrition
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