Turkey, Kale and Butternut Squash Soup

Cozy up this fall and winter with this bowl of deliciousness!

Using produce from my Tower Garden FLEX, I love the combination of a leafy green like kale and a root vegetable like butternut squash.

Hearty, healthy and an easy recipe for lunch or dinner that your whole family will love. Paleo, Whole30 compliant, dairy free and gluten free!

Turkey, Kale and Butternut Squash Soup

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Prep Time: 13 minutes
Cook Time: 34 minutes
Servings: 6


  • 1 lb ground turkey
  • 4 cups kale chopped
  • 1 yellow onion diced
  • 2 medium carrots diced
  • 3 tbsp olive oil
  • 2 cloves of garlic minced
  • 2 cups chicken bone broth
  • 1 cup water
  • 1/2 tsp salt
  • 1/2 tsp pepper


  • Form 2 inch meatballs with ground turkey (should make about 16). Add 2 tbsp of olive oil to dutch oven over medium high heat and add turkey meatballs. Season with salt and pepper. Flip once bottom of meatballs are brown.
  • Once fully cooked, set meatballs aside on a plate. Add 1 tbsp of olive oil to same dutch oven and add onions, carrots, celery and garlic. Sauté everything together for 5 minutes.
  • Add 3 cups of chicken bone broth and cup of water to dutch oven. Turn heat up to high and let it come to boil. Once boiling, add butternut squash and meatballs. Lower heat to simmer and add chopped kale. Let it simmer for 10 minutes.
  • Serve with squeeze of lemon and top with parsley.

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