With winter approaching, it is time to whip out all the soup recipes.  This ground turkey winter minestrone soup tastes amazing and is filling enough, even with hungry husbands.  Your family will love this recipe!

The best part?  It’s only 2 Freestyle points per serving, 1 cup.

Ground Turkey Winter Minestrone

I have to confess something.  I have never used butternut squash in a recipe before.  Yep…never used it.  

But I also knew that had to change because it’s delicious to eat in so many things and butternut squash just screams fall/winter to me.  

Well, I was lucky enough to find a butternut squash and use it for the first time with this recipe.  

Ground Turkey Winter Minestrone

And I have to admit that I can’t believe it’s taken me this long to cook a butternut squash.  

It’s amazing and tastes sweeter than I thought it would.  It’s really delicious if you haven’t tried it for yourself.  So good.

I love so many things about fall, but few match my love for soups.  If you don’t believe me, you should check out this slow cooker chicken noodle soup recipe.  

Ground Turkey Winter Minestrone

Anyways, as much as I love soups, I also love stews – and this recipe is much more like a stew.

Another great recipe that you also might enjoy is the 3 bean turkey chili recipe…it’s great to keep you warm all winter long.

Stews are awesome because it’s hearty and filling.  The butternut squash brings an added flavor to the stew that you might find unexpected. 

Ground Turkey Winter Minestrone

Plus the ground turkey adds that protein we are all searching for.

And I always feel better about myself and my life choices when kale is involved.  

Ground Turkey Winter Minestrone

Ground Turkey Winter Minestrone

Dash of Herbs
This recipe is 2 Freestyle points per serving, 1 cup.
No ratings yet
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine Comfort Food
Servings 8 servings
Calories 530 kcal


  • 1 Tablespoon olive oil
  • 1 cup onion chopped
  • 2 cups carrots diced
  • 2 cups celery diced
  • 2 1/2 cups butternut squash diced
  • 1 lb ground turkey
  • 2 teaspoons dried thyme
  • 1 1/2 Tablespoon garlic minced
  • 26 oz can crushed tomatoes
  • 6 cups chicken stock
  • 15 oz can cannellini beans drained and rinsed
  • 2 cups cooked whole wheat fusilli pasta
  • 2 cups kale chopped into small pieces
  • 1/2 cup dry white wine
  • 1 bay leaf
  • salt and pepper


  • Heat the olive oil in a large stockpot. Add the ground turkey and cook over medium-low heat until cooked. Add the onions, carrots, celery, squash, garlic and thyme and cook for 8-10 minutes until the veggies begin to soften.
  • Add the tomatoes, chicken stock, bay leaf, salt and pepper to the pot. Bring this to a boil then simmer for 30 minutes uncovered.
  • Add the beans, kale and cooked pasta and heat through.  Serve immediately.


Calories: 530kcalCarbohydrates: 77.8gProtein: 35gFat: 97gSaturated Fat: 2.2gCholesterol: 44.5mgSodium: 522.8mgFiber: 13.9gSugar: 12.8gVitamin A: 3350IUVitamin C: 58.6mg
Tried this recipe?Mention @dashofherbs or tag #dashofherbsrecipes!


  1. You definitely should try this! And I would make butternut squash soup, this dish, and maybe roasted butternut squash for some other kind of recipe (not sure what that might be, but it sounds tasty!).

  2. I need to try this. My boyfriend’s parents just dropped off three huge butternut squashes and I have no idea what to do with all of them!

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