Turkey and Butternut Soup Infused with Ginger And Turmeric
Author: 
Serves: 8 servings
 
A healing, nourishing soup to feed your body during the Winter season, Keto Paleo approved.
Ingredients
  • For the broth
  • 1 turkey carcass, or back bone raw.
  • 2 or 3 turkey necks
  • 1 tbs apple cider vinergar
  • 2 or 3 legs of organic celery
  • 1 organic carrot
  • 1 tsp whole peppercorns
  • 1 tbs Celtic sea salt
  • For infusing;
  • 2 inch piece of fresh ginger root (OR ½ tsp of ginger powder)
  • 2 inch piece of fresh turmeric root (OR ½ tsp of ginger powder)
  • For the soup
  • 1 cup organic butternut squash, peeled and cubed
  • 4 oz turkey meat, saved from the turkey necks
Instructions
  1. First make the broth:
  2. In a large stock pot submerge the turkey parts and the vegetables with about 1 gallon of water.
  3. Add the apple cider vinegar and sea salt.
  4. Bring water to a boil then simmer for about 8 hours on a very low flame. You can leave the pot uncovered, or partly uncovered to concentrate the stock.
  5. After about 4 hours of cooking remove the necks gently from the stock and remove all the meat. Then return the bones to the pot.
  6. Set aside the meat - can be refrigerated for up to a week.
  7. To infuse the broth:
  8. Drain the stock from the bones though a fine mesh sieve and discard the bones.
  9. Place stock in a fresh clean pot.
  10. Now grate or mince the ginger and turmeric roots after washing them well. (If using powder just place in the pot with the stock).
  11. Place the grated roots in the stock and simmer for about 1 hour.
  12. After 1 hour filter the stock again though the fine sieve and discard the solid parts.
  13. For the soup:
  14. Place the stock back in to the pot there should be about 2 quarts of stock left at this point, but this might vary quite a bit depending on the intensity of the heat you simmered the stock at. The measure is just a general guideline!
  15. Add the cubed butternut squash to it.
  16. Simmer for about 30 min or until the squash is tender.
  17. Add the turkey meat to the soup and simmer for 10 more minutes.
  18. Serve hot!
Notes
Please note that nutritional values are only an estimate, especially when it comes to home made stock.

Kitchen tools that help:
A fine sieve: http://amzn.to/1S3LVuq
A big Stock pot; http://amzn.to/1MoytkR (please do NOT ever use aluminum cookware!
Nutrition Information
Serving size: 1 serving Calories: 108 Fat: 7.5 gr Carbohydrates: 3.25 Protein: 6gr
Recipe by The Nourished Caveman at https://thenourishedcaveman.com/turkey-and-butternut-soup