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Squash, Turkey and Zucchini Soup

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  • 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


  • 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.
  • 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.
  • 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.