Another wonderful, nourishing soup that will not only use up any leftover Thanksgiving turkey, but the entire Swiss chard plant too, stalks and all. No waste here! And theres nothing better than a good soup when cancer treatments left you feeling under the weather. If the bustle of the holidays on top of radiation or chemo has made you weary, you are in for one comforting, delicious treat with this Turkey Almond Soup with Chard & Squash.
1. Heat the olive oil, onion, garlic, and chard stems, in a heavy bottomed pot over medium heat. Cook until the onion is translucent, about 5 minutes. Sprinkle with salt and add the grated ginger. Cook for another 3 minutes.
2. Add the squash and cayenne pepper, cook for 1 minute, stirring. Add the turkey and 4 cups of water or broth. Bring to a boil, then reduce to a simmer for 15 minutes.
3. Remove ¼ cup of broth from the soup and whisk with the almond butter, until smooth.
4. 5 minutes before serving, mix in the almond butter mixture and the ripped chard leaves. Cook for 5 minutes or until the chard is well wilted. Taste for seasonings then serve.
- 1 tablespoon olive oil
- 1 large onion, minced
- 2 cloves garlic, minced
- 4 cups ripped chard leaves, stems chopped and separated
- 1 tablespoon grated fresh ginger
- Salt and pepper, to taste
- 2 cups kabocha or acorn squash, unpeeled cut into ½-inch dice
- 1/8 teaspoon cayenne pepper, or to taste
- 8 ounces diced leftover turkey or chicken, about 2 cups
- 4 cups water or broth
- ½ cup smooth almond butter
Ann's Tips and Tricks
You can also use peeled butternut squash in this recipe.
If you are experiencing fatigue, there are no prizes for soldiering on. Do not hesitate to take the easier route and buy pre-cut winter squash when cooking a soup like this.