Squash, Turkey and Zucchini Soup
  • 1 Tbsp canola oil
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 1 lb ground turkey
  • 1 butternut squash, peeled and cut into 1-2” cubes
  • 2 zucchini, sliced into thick rounds
  • 1 Tbsp dried parsley or basil
  • 1 tsp salt
  • 7 cups water
  • 3 cups baby spinach
  1. Heat canola oil in a large skillet over medium-high heat. Add onion, garlic and ground turkey. Break up meat into small chunks and cook until browned.
  2. In a slow cooker, place squash, zucchini, parsley and salt. Add the ground meat mixture with pan juices and top with water. Stir, cover, and cook on LOW for 7 hours.
  3. Just before serving, lift lid and stir in spinach, cover and continue to cook for 10 more minutes. Season with additional salt and pepper as needed.
Recipe by Eat In Eat Out at https://eatineatout.ca/eat-in-eat-out-magazine-autumn-2015/