Turkey, Wild Rice, Winter Squash & Swiss Chard Soup

Serves 4

I admit, this recipe is more involved than my others. But it is so insanely delicious, nutritious & perfect for fall & winter that going to share it for those who enjoy cooking. It’s a weekend kind of project, when you are putzing around the house doing chores & can assemble the various elements before dinner.

Soup isn’t always a big favorite for leftovers at our place, but we fought over this one & I wish I’d made a double recipe & froze some.

1 large leek, sliced

2 carrots, diced

2 ribs celery, diced

3 cloves garlic, sliced

2 tablespoons ghee, butter or avocado oil

2 bay leaves

1 red chile pepper

1/4 cup wild rice

1 teaspoon salt

1 boneless half turkey breast, sprinkled with salt

8 cups chicken broth or water

2 cups winter squash, peeled, seeded & diced. Toss with avo oil.

1 head Swiss Chard, deribbed and chopped

1) Preheat the oven to 400. Roast the turkey and the winter squash on separate baking sheets, checking and rotating both after 20 minutes for a total of 40 minutes each. Check the turkey with a thermometer after half an hour - it’s ready when it reads 140 with a thermometer stuck in the meatiest part.

2) In the meantime, prepare the wild rice. Boil in salted water on the stove for 45 minutes, or cook in an instapot with salted water for 25 minutes on medium pressure.

3) Saute the onions, celery and carrots in fat for about 5 minutes, until the onions begin to brown. Add the garlic and saute a few minutes more.

4) Add the broth or water and salt and let simmer for 30 minutes.

5) After the turkey is finished, let it sit for 10 minutes. Then cut into little cubes.

6) Add the cooked squash and wild rice and swiss chard to the soup and simmer a couple more minutes to cook the chard a bit. Just before serving add the cubed turkey. Taste the broth and add more salt if needed.