Creamy Butternut Squash, Kale & Turkey Soup

Creamy and savory butternut squash soup packed with veggies and ground turkey for a warm and satisfying meal.

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Who doesn't love a savory, warm bowl of soup to warm up? This time of year I just can't get enough soups, stews, and chilis. This Savory Butternut Squash, Kale, and Turkey soup hits the mark for winter comfort food, while also delivering in nutrient density. 

It's seriously creamy and rich without using any dairy or coconut milk. The secret? One of my favorite kitchen tools, the immersion blender! I use it to blend part of the vegetables to create a luscious, creamy texture naturally. 

If possible, I recommend using bone broth specifically where I call for broth to bring even more nutrients and minerals to this dish. Bone broth provides the amino acids needed for collagen production which supports our joints, hair, and skin, and is healing for the gut lining. 

Feeling run down or just down right freezing cold? This soup has all your answers and has definitely taken my top spot for go-to meals this winter. But don't take my word for it, try it for yourself!

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  • 1 pound ground turkey (ground sausage would work too)
  • 1 medium butternut squash, peeled and cubed
  • 2 stalks celery, chopped
  • 2 carrots, peeled and chopped
  • 2 leeks, chopped, white and light green part only
  • 1/2 yellow onion, diced
  • 1/2 head green kale, chopped
  • 4 cups beef, chicken, or vegetable broth
  • 3 tablespoons grass fed butter or ghee (sub coconut oil for dairy free)
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper


  1. Heat 1 tablespoon butter/ghee in a dutch oven over medium heat. Add turkey and crumble until cooked through. Remove from pot and set aside.
  2. Heat remaining 2 tablespoons butter/ghee in the dutch oven over medium heat and add celery, carrots, leeks, and onions. Saute' until tender. 
  3. Add the garlic and stir for 30 seconds. Then add broth, butternut squash, thyme, sea salt, and black pepper. Cover and simmer on low heat for 20-30 minutes or until the butternut squash is tender. 
  4. When the squash is tender, tilt the pot to the side and use an immersion blender to puree about half the veggies until the soup becomes creamy.
    1. Alternatively, if you don't have an immersion blender you can scoop half the veggies out and puree them using a blender, then return to the pot.
  5. Add the kale and the turkey back to the pot. Stir and simmer on low until the kale has wilted. 
  6. Serve immediately.