Turkey Harvest Stew
Turkey, Butternut Squash & Veggie Harvest Stew that’s perfect for a quick, healthy lunch or dinner. This recipe features lean ground turkey for protein, tender butternut squash, and a medley of flavorful vegetables like leeks, red bell pepper, and garlic, all simmered in bone broth. A hint of cumin, fresh thyme, and a splash of lime juice brings it all together for a balanced bowl of comfort.
4
Serving size
35 - 40
Detox
Keto-Friendly
Low-Carb
Ingredients
Fresh:
2 leeks, trimmed, chopped, and rinsed
1 red bell pepper, chopped
3 cloves garlic, minced
1 pound butternut squash (small to medium), peeled, seeded, and cut into 1-inch cubes
1 pound lean ground turkey or turkey cutlets, cut into1/2-by-2-inch strips
1 cup organic frozen corn kernels
2 cups fresh spinach or kale, roughly chopped
2 tablespoons lime juice
4 cups bone broth
Staple:
2 tablespoons olive oil
2 tablespoons minced fresh thyme (or 2 teaspoons dried thyme)
2 teaspoons ground cumin
1 teaspoon crushed red pepper
2 teaspoons salt (to taste; using Natural Redmond Real Salt)
2 teaspoons freshly ground black pepper (to taste)
Free-range organic meat and organic non-gmo veggies are linked where available
4
Serving size
Directions
Print RecipeCook Turkey:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the lean ground turkey (or turkey cutlets)and break it up with a spoon.
3. Cook for 3–4 minutes until browned and cooked through, seasoning with salt and pepper as you go.
Sauté the Aromatics and Vegetables:
4. Add the chopped leeks and red bell pepper to the pot. Cook, stirring frequently, for about 3–4 minutes until the vegetables begin to soften.
5. Then stir in the minced garlic and cook for another minute.
6. Add the butternut squash cubes, thyme, and ground cumin; toss well to coat the vegetables with the spices.
Simmer the Soup Base:
7. Pour in the bone broth (add 1 cup of water as needed) and bring the mixture to a boil.
8. Once boiling, reduce the heat to medium-low.Stir in the corn kernels and chopped spinach (or kale).
9. Cover and let the soup simmer for about 10minutes, or until the squash is tender.
Finish the Soup:
10. Stir in the lime juice and crushed red pepper.
11. Taste the soup and adjust salt and pepper as needed. If desired, remove the lid and simmer for an additional minute to concentrate the flavors.
Serve:
12. Ladle the hearty, nutrient-packed soup into bowls and serve hot. Enjoy this wholesome meal that's as delicious as it is easy to prepare!
Total Macros:
Calories: 374
Protein: 25.5g
Carbs: 33g
Fat: 16.5g
Nutrition Facts:
Lean Protein Power:
The lean ground turkey in this soup is a fantastic source of high-quality protein, supplying all the essential amino acids your body needs for muscle repair and growth—all with lower fat content compared to other meats.
Beta-Carotene Boost:
Butternut squash is loaded with beta-carotene, which the body converts into vitamin A. This nutrient supports healthy vision, skin, and immune function while adding a naturally sweet flavor.
Veggie Vitality:
The medley of leeks, red bell pepper, and garlic not only brings a burst of flavor but also delivers antioxidants and anti-inflammatory compounds that help fight oxidative stress and boost overall health.
Bone Broth Benefits:
Low-sodium bone broth is rich in collagen, which supports joint health and digestion, and provides essential minerals like calcium, magnesium, and phosphorus for a nutrient-dense boost.
Citrus Kick:
A squeeze of lime juice adds extra vitamin C, enhancing the immune-boosting power of the soup and aiding in the absorption of iron from the vegetables.
Spice It Up:
Spices like cumin and thyme not only deepen the flavor profile but also have digestive and anti-inflammatory benefits, making every spoonful both tasty and healthful.
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