Heat the olive oil in a pot over medium heat. Once hot, add the onions and saute for a minute. Add the carrot and celery and saute until soft. Once the veggies begin to soften, add the garlic, pepper, thyme, and salt. Stir until the garlic is fragrant.
Add 2.5 cups of the butternut squash and the chopped turkey and give everything stir. Add 5 cups of broth to the pot. Bring the pot to a boil and then reduce to a simmer.
While waiting for the soup to come up to temperature, blend the remaining butternut squash with ¾ cup of the cannellini beans and the remaining cup of broth in a blender or in a jar with an immersion blender. Blend until smooth.
Pour the squash and bean mixture into the pot and stir everything together. When the soup is simmering, add the remaining beans and the chopped kale. Simmer for 5-7 minutes uncovered, or until the soup thickens slightly and the kale is soft. Season with salt and pepper to taste. Garnish with any fresh herbs you like and slices of lemon.
This soup is super simple and comes together very quickly. Since the turkey is already cooked, it only needs to simmer for a few minutes for you to get a delicious hearty meal. The soup is elevated by blending the broth with some butternut squash and cannellini beans, which gives the broth more body.If you want a thicker soup, you can add an additional half can of beans to this recipe. Blend these additional beans in with the squash mixture. The salt content will depend on how salty your broth is. If you prefer, you can omit the salt and adjust the salt to taste after the soup is finished cooking.If you want to make this recipe but don’t have a leftover turkey, you can roast half of a bone in turkey breast. Rub the turkey breast in butter or olive oil, garlic, salt, pepper, and herbs like thyme or rosemary, and place it in a baking dish with a little broth at the bottom. Roast at 375 or 400 until the internal temperature reads at least 165 degrees Fahrenheit. Remove the turkey and cube it, then toss the cubes in any juices in the pan.