Meal Kit
Family
One-Pot Venetian-Style Turkey and Butternut Squash Soup
with kale and Asiago
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Laura Alpern
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 16 oz. Ground Turkey
- 16 oz. Cubed Butternut Squash
- 3 oz. Shredded Kale
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2 oz. Shredded Asiago Cheese
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1⅗ oz. Tuscan Herb Butter
- 2 Tbsp. Tomato Puree
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1 oz. Flour
- 4 tsp. Chicken Broth Concentrate
- 4 Garlic Cloves
- 1 tsp. Poultry Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) o30eXMP0
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Calories420
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Carbohydrates26g
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Net Carbs22g
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Fat24g
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Protein28g
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Sodium1340mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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1 Prepare the Ingredients
Halve any large butternut squash pieces to roughly match smaller pieces.
Mince garlic. -
2 Cook the Turkey
Place a large pot over medium-high heat and add 2 tsp. olive oil.
Add ground turkey to hot pot. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes. -
3 Start the Soup
Add garlic and butter (to taste) to hot pot. Stir occasionally until combined, 30-60 seconds.
Stir in tomato puree and flour until no dry flour remains, 30-60 seconds. -
4 Add the Butternut Squash and Broth
Add butternut squash, poultry seasoning, 4 cups water, chicken base, 1 tsp. salt, and a pinch of pepper to hot pot. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until slightly thickened and butternut squash is tender, 6-8 minutes. -
5 Finish Soup and Finish Dish
Add kale to hot pot and stir occasionally until tender, 2-3 minutes.
Remove from burner.Plate dish as pictured on front of card, topping soup with cheese. Bon appétit!
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