How have you been using your Thanksgiving leftovers? A couple of my less successful tries in previous years have been turkey salad and grilled “everything” sandwiches. I thought the turkey salad was less than appetizing with the mostly dark meat. And though I liked the idea of grilled paninis layered with turkey, stuffing, gravy, and cranberry sauce, these turned out to be a lot of work for a Thanksgiving evening and not as good as I had imagined—too much “going on!”
More successful uses have been comforting hot dishes like pot pie, shepherd’s pie, and soups. The recipe here, turkey-butternut squash soup with celery root, is hearty and filling, has distinctive celery root flavor, and is packed with nutrition. Squash and turkey pair as well in soup as at the Thanksgiving table, and the celery root adds zing.
You can leave out the celery root if you like−use just an inch or two of water with the squash and cook 15 to 20 minutes until it’s soft. But I gave both versions to a friend to choose which she liked best, and she texted back, “I am a new fan of celery root.”
Another optional ingredient in this soup is fines herbs, a blend of dried herbs that might include chervil, thyme, basil, tarragon, dill, marjoram and others. You can purchase them, or make a batch using this recipe.
|Turkey-Butternut Squash Soup With Celery Root|| |
- 1 medium celery root (also called celeriac; about 1 pound), peeled and cut into cubes (about 2 cups)
- 1 medium butternut squash (about 2 1/2 pounds), peeled, seeds removed, and cut into cubes (about 8 cups)
- 1 clove garlic, roughly chopped
- Water for cooking squash
- 1/4 cup olive oil
- 3/4 teaspoon salt
- 1 tablespoon chopped fresh parsley or 1/2 tablespoon dried parsley
- 1/2 tablespoon chopped fresh chives or green onion or 1 teaspoon dried chives
- 2 teaspoons fines herbs (optional)
- Chicken broth or additional water, to thin soup
- 2 to 3 cups cubed, chopped or shredded turkey
- Place cubed celery root and chopped garlic in a large soup pot. Add water to cover the cubes. Bring water to a boil over medium high heat. Cover and lower heat just to boiling. Cook 20 minutes. Add squash cubes and cook another 15 to 20 minutes or until squash cubes are soft when pierced with a fork.
- Remove from heat and add oil, salt, parsley, chives or green onion, and optional fines herbs.
- Process the mixture until it’s smooth and creamy. Use a regular blender (working in batches) or an immersion blender. Add chicken broth or water, 1/2 cup at a time, until desired consistency is reached. If you used a regular blender, place soup back in pot.
- Stir in turkey and heat through. Serve hot, or freeze and reheat later.
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