This creamy Turkey Soup with Butternut Squash is a great way of remembering that "Turkey is not just for Christmas". Or a great way to use up leftover turkey! Sweetcorn chowder style soup is one of my favourite ways to use up odds and ends from the fridge and this version is super tasty!
Dice 150g Fatty Bacon and start frying gently on a medium heat in a good sized stockpot with 1 tbsp Olive Oil.
Meanwhile, peel 200g Butternut Squash and 250g Potato.
Chop both into cm chucks along with 125g Onion and 100g Red Bell Pepper.
Once the bacon is vaguely cooked, add the chopped veg into the pan along with 0.5 tsp Sea Salt Flakes.
Move everything around the pan to heat up and start cooking the veg for around 5 minutes. Boil a kettle in the meantime.
Add 1 litre Boiling Water, 2 tbsp Chicken Stock Concentrate and 400g Cream-style Sweetcorn to the pan.
Give it all a good stir, bring it to a simmer and pop on the lid. Leave for 10 minutes. You can give it a quick stir every now and again if you like to make sure nothing is sticking to the bottom of the pan.
Whilst the veg is cooking, cut 250g Turkey Breast and 100g Green Beans into small pieces.
Add both to the pot along with 150g Sweetcorn. Leave to simmer for another 10 minutes.
Make a slurry with 3 tbsp Cornflour and a little cold water.
Stir the slurry into the soup with 300ml Skimmed Milk.
Stir over the heat until slightly thickened. Season to your preference with Sea Salt Flakes and serve.