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Roasted Turkey and Butternut Squash Soup

The sweetness of butternut squash and corn with the kick of cayenne and comfort of hot soup.

I had a huge bag of leftover roasted turkey in the freezer, so I put it to good use for meal prep this week and made a soup in my crockpot.


1 large onion, chopped
6-8 mini red bell peppers, sliced into rings
4 cups water
2 cups organic chicken broth
2 Tbsp. dried thyme
Himalayan salt
Cayenne (ground red pepper)
8 oz roasted turkey pieces, cooked
1/2 cup frozen corn
2 cups cubed butternut squash (I had some frozen from the last time I had made the 21 Day fix Extreme Hearty Beef Stew)
parsley sprigs , chopped, to taste


How to make It:
1. Lightly spray crockpot with cooking spray.
2. Add all ingredients and season to taste.
3. Cook on low for 8 hours or high for 4-6 hours.



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