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picture of bowl of soup with diced avocado on top in white bowl with black spoon and black and white fabric on white counter
Kara Holton

Taco Turkey and Squash Soup

Warm up with this Taco Turkey and Squash Soup recipe! Packed with lean protein, fiber, and nourishing ingredients to support healthy glucose levels and keep you satisfied.
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Total Time 45 minutes
Servings: 6 servings
Course: Soup
Calories: 283
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tsp avocado oil
  • 1 lb lean ground turkey 93% lean
  • 1 small onion, diced
  • 1 large bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 bag frozen butternut squash 10 ounces
  • 1 can black beans, drained 15 oz
  • 1 can petite diced tomatoes 14.5 oz
  • 3 cups chicken broth low sodium

Equipment

  • Pot

Method
 

  1. In a large pot over medium heat, sauté ground turkey, onion, and bell pepper until no pink remains. Drain if needed.
  2. Add garlic, chili powder, and cumin. Cook for about 30 seconds, or until fragrant.
  3. Add squash, beans, tomatoes, and broth. Bring to a boil.
  4. Reduce heat to medium and simmer for 20-30 minutes. Remove from heat and serve!

Notes

Nutrition Information Per Serving: 299 calories; 10.4g Total Fat; 2.5g Saturated Fat; 420mg Sodium; 26.6g Total Carbs; 7.3g Dietary Fiber; 27.3g Protein