Makes 6 Servings
tablespoon olive oil or ghee
tablespoon garlic, minced
small sweet yellow onion, diced
(16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
teaspoon kosher salt
stalks celery, sliced
large carrots, diced
cups cubed butternut squash
cups chicken broth
tablespoon lemon juice
handfuls baby spinach leaves
ounces paleo pasta noodles, cooked and drained
In large pot over medium-high heat add olive oil; swirl to coat. Add garlic. Cook 1 minute or until fragrant. Add onions. Cook 2 minutes or until translucent.
Add turkey. Cook, stirring 5 to 7 minutes or until cooked through. Season with salt. Stir in celery, carrots and butternut squash. Cook 5 minutes. Add broth and lemon juice.
Reduce heat. Cover and simmer 8 to 10 minutes or until squash is tender.
To serve, stir in spinach leaves and cooked pasta.
Kitchen tip: Adding paleo pasta to individual servings instead of the whole pot of soup is a great way to keep the pasta in shape. Try storing the cooked pasta separately if there are leftovers.