Autumnal turkey soup with delicata squash, kale, and Urfa chile oil

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Autumnal turkey soup with delicata squash, kale, and Urfa chile oil

Diabetes-Friendly, Dairy-Free, Soy-Free, Gluten-Free, Lean & Clean, Mediterranean, Paleo

2 Servings, 390 Calories/Serving

20 Minutes

With lean protein and an earthy combo of vegetables, this quick and easy soup is perfect for a chilly fall night, with a touch of heat, if that’s what you like.

The Heart-Check Certification indicates the recipe meets the American Heart Association®’s nutrition requirements. To remain at or under the maximum 600mg sodium per serving, use no more than ½ teaspoon salt to season this recipe. We also recommend using the lower amounts of oil suggested for preparation.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ pound organic delicata squash
  • ¼ pound organic cremini or other button mushrooms
  • 4 or 5 sprigs organic fresh sage
  • 1 tablespoon sherry vinegar
  • 2 teaspoons Urfa chile flakes
  • Your choice of protein
  • Sunbasket herb blend (granulated garlic - onion powder - dried thyme - dried oregano)
  • ½ cup organic mirepoix (onions - carrots - celery)
  • 3 ounces organic shredded kale or other leafy greens

Nutrition per serving

Calories 390, Total Fat 16g (25% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 100mg (33% DV), Sodium 135mg (6% DV), Total Carb. 33g (11% DV), Fiber 7g (28% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 34g

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the ingredients

  • Trim the ends from the delicata squash. Cut the squash in half lengthwise and scoop out the seeds with a spoon, then cut each half crosswise into ¼-inch-thick half-moons.
  • Cut the mushrooms into quarters.
  • Strip the sage leaves from the stems and finely chop enough leaves to measure 1 teaspoon [2 tsp]. Save any remaining sage for another use.
  • In a small bowl, stir together the sherry vinegar, Urfa chile, and 1½ teaspoons [1 TBL] oil. Let stand while you prepare the rest of the meal.
  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a medium bowl, combine the ground turkey and herb blend, season with salt, if desired, and pepper, and mix until just blended.


Cook the soup

In a large sauce pot over medium-high heat, warm 1 teaspoon oil until hot but not smoking. Add the turkey and cook, stirring to break into 1-inch pieces, until starting to brown but not yet cooked through, 1 to 2 minutes. Add the mirepoix, delicata squash, mushrooms, and sage and cook, stirring occasionally, until the vegetables are starting to soften, 2 to 3 minutes.
Add 3 cups [5 cups] water and bring to a boil. Reduce to a vigorous simmer, add the kale, and cook, stirring occasionally, until the turkey is cooked through, the vegetables are tender, and the kale is just wilted, 3 to 5 minutes. Remove from the heat and season to taste with salt, if desired, and pepper.


Transfer the soup to individual bowls and garnish each with 1 teaspoon Urfa chile oil. Serve the remaining Urfa chile oil on the side.
Kids Can!
  • Scoop out the squash seeds.
  • Strip the sage leaves.
  • Measure the water for the soup.