Turkey Butternut Squash Chowder

Turkey Butternut Squash Chowder
Total Time

60 min.

Serving & Size

1 cup (250 mL)

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Enjoy the flavours of a classic holiday meal in a warm and vibrant soup loaded with lean protein and vegetables – and topped with tangy cranberry sauce.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
vegetable oil 60 mL 1/4 cup
butter 60 mL 1/4 cup
Turkey breast, ½” cooked, diced 1.5 kg 3 lb
Onions, chopped 500 mL 2 cups
Carrots. chopped 500 mL 2 cups
Celery, chopped 500 mL 2 cups
Garlic, minced 30 mL 2 tbsp
Sage, dried, rubbed 30 mL 2 tbsp
Campbell’s® Signature Condensed Butternut Squash Soup
1 tub (1.81 kg)
1 tub (8 cups)

A rich, creamy puree of butternut squash seasoned with cinnamon, nutmeg, ginger and garlic.

water 2 L 8 cups
Potatoes, diced, blanched 1 L 4 cups
Corn kernels. frozen 375 mL 1 1/2 cups
Peas. frozen 375 mL 1 1/2 cups
Cranberry sauce 250 mL 1 cup
1. Heat oil and butter in large stockpot set over medium heat; sauté turkey, onions, carrots, celery, garlic and sage for about 10 minutes or until softened but not browned. Stir in Campbell’s® Signature Condensed Butternut Squash soup, water and potatoes; bring to boil. Reduce heat to medium-low.
2. Simmer for 45 to 60 minutes or until thickened and flavourful. Stir in corn and peas. Remove from heat. Keep warm for up to 4 hours. Note; can prepare ahead by letting cool completely and refrigerate for up to 3 days.

Recipe Tip

  1. Ladle 1 cup (250 mL) soup into bowl. Garnish with 1 tbsp (15 mL) cranberry sauce.

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