A Spicy Leftover Turkey Soup

by Cathy Pollak
Print Email

ImageMany of my childhood Turkey Day recollections remain centered on gravy. I know it sounds strange but I loved gravy as a kid. I remember pouring it, in somewhat epic proportions, making a gravy soup of everything on my plate. There never seemed to be enough to go around as the gravy boat made its way around the table; all my family members taking their equal share. Undoubtedly the gravy was also scarce for the upcoming endless week of heated up turkey and stuffing as well.

Now, as an adult, there is only one thing I love more than Thanksgiving dinner…ironically, it’s the leftovers. I welcome the challenge of creating something completely different from what was served the night before, especially because the gravy is still always lacking. Besides making a hearty turkey pot pie, there are a lot more possibilities to Thanksgiving reruns than tired turkey sandwiches and reheated potatoes.

Turning the usual excess of turkey meat into a soup is a great idea, helping to warm all those who ventured to the mall on the day-after. I believe of all the squash out there, butternut is definitely one of my favorites. I love its color and sweet taste. Putting this together with fresh corn kernels and tortillas and then pureeing those, makes for a nicely textured, sweet tasting soup. Your family will not believe this combination came from the turkey served only a day or two before.

Enjoy sprucing up your leftovers this year while taking things from boring to brilliant. You’ll be glad you did.

 

Turkey-Butternut Tortilla Soup with Zesty Lime Sour Cream

For the soup:
3 cups cooked turkey, shredded
1 (2 lb.) butternut squash
1-1/4 cups onion, chopped
1 cup fresh corn kernels (2 ears)
4 garlic cloves
1 jalapeno, seeded
3 Tablespoons olive oil
3 corn tortillas cut into 2” squares
2 cups Roma tomatoes, seeded, chopped
3 Tablespoons tomato paste
1 Tablespoon ground cumin
6 cups chicken broth
6 ounces baby spinach
Salt and pepper to taste

For the sour cream:
 ½ cup sour cream
1 Tablespoon lime juice
Zest of one lime
¼ teaspoon ground cumin

To get started, parbake your butternut squash first.  This will make it easier to remove the skin and cube it up for the soup.  The squash will not be completely baked when you remove it from the oven but simmering it in the soup will take care of that.

Prick the skin of the squash all over with a fork; this will keep it from exploding.  Place in a 350 degree oven for an hour.  Let the squash cool until it’s easy to handle, and then remove the skin and cut into cubes.  You will need about 4 cups.

In a food processor, pulse onion, corn kernels, garlic and jalapeno until a thick, choppy consistency is reached.

In a large stockpot, heat oil over medium heat.  Add tortillas and sauté them until crispy around the edges.  Stir in corn-onion mixture, tomatoes, tomato paste and cumin.  Simmer 7 minutes while stirring often.

In the stock pot, add chicken broth and butternut squash; bring to a boil and simmer 15 minutes.  Transfer small batches to a food processor and puree until smooth.  Return the soup to the pot and bring to a boil; reduce heat and simmer for 10 minutes.

Stir in spinach, cooking until wilted.  Add turkey and remaining squash; simmer 5 more minutes.  Salt and pepper to taste.

In a small bowl combine sour cream, lime juice, lime zest from one lime and cumin.  Stir all ingredients together.

Transfer soup to individual serving bowls and top with zesty lime sour cream.

Makes about 10 cups.

Add comment


Security code
Refresh

Restaurant News

Girasol Brings Class to Studio City
Los Angeles
by Lisa Dinsmore

girasolintExcept for a short stint on the Westside, I've spent over 20 years living in the Valley. And I love it. I really do. Yet, since I became more of a "foodie" a few years ago, I have been...

Read more...
Bar Chloe
Los Angeles
by Maia Harari and Anna Harari

chloe_sm.jpgIt's sort of hidden.  You can't see it from the street and it's beneath a hotel that doesn't seem nearly as nice, the Hotel Carmel, that is.  It's called Chloe, the Westside complement to Laurie...

Read more...
Boston: Tofu-teas at Blue Dragon
Boston
by Kitty Kaufman

Blue dragon 7When Ming Tsai opens a new place it's news and Blue Dragon is news. Esquire lists Blue Dragon in its annual survey of best new restaurants. Yes, he's in the right place with the ongoing Boston...

Read more...
Local Events: Santa Monica’s “SM Pier Seafood” Reopens as “The Albright”
Los Angeles
by The Editors

Albright Outdoor-IndoorLongtime Santa Monica Pier staple, SM Pier Seafood, has officially re-launched as The Albright. After 35 years, the family-owned and operated restaurant has passed down from mother to daughter and...

Read more...