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Turkey Butternut Squash Chowder

Made With:

Soups

Signature Butternut Squash

A rich, creamy puree of butternut squash seasoned with cinnamon, nutmeg, ginger and garlic.

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Tip

Recipe Tip:

Serve with a crusty roll and/or green salad.

Total Time

85 min.

Serving & Size

1 cup (250 mL)

Enjoy the flavours of a classic holiday meal in a warm and vibrant soup loaded with lean protein and vegetables – and topped with tangy cranberry sauce.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Step 2
Profit Per Meal

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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
vegetable oil 1/4 cup 60  mL
butter 1/4 cup 60  mL
Turkey breast, ½” cooked, diced 3 lb 1 1/2  kg
Onions, chopped 2 cups 500  mL
Carrots. chopped 2 cups 500  mL
Celery, chopped 2 cups 500  mL
Garlic, minced 2 tbsp 30  mL
Sage, dried, rubbed 2 tbsp 30  mL
Campbell’s® Signature Condensed Butternut Squash Soup 1 tub (8 cups) 1  tub (1.81 kg)
water 8 cups 2  L
Potatoes, diced, blanched 4 cups 1  L
1. Heat oil and butter in large stockpot set over medium heat; sauté turkey, onions, carrots, celery, garlic and sage for about 10 minutes or until softened but not browned. Stir in Campbell’s® Signature Condensed Butternut Squash soup, water and potatoes; bring to boil. Reduce heat to medium-low.
Ingredients Weight Measure
Weight Measure
Corn kernels. frozen 1 1/2 cups 375  mL
Peas. frozen 1 1/2 cups 375  mL
Cranberry sauce 1 cup 250  mL
2. Simmer for 45 to 60 minutes or until thickened and flavourful. Stir in corn and peas. Remove from heat. Keep warm for up to 4 hours. Note; can prepare ahead by letting cool completely and refrigerate for up to 3 days.
Ladle 1 cup (250 mL) soup into bowl. Garnish with 1 tbsp (15 mL) cranberry sauce.

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