Butternut Squash + Kale Soup

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Kath Eats Real Food


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9 oz turkey breast cutlet

1 medium butternut squash (~2 pounds after peeling and de-seeding) (you could microwave this to speed up the cooking process)

2 carrots (~6 oz)

2 celery stalks

1 small apple (~5 oz)

A few generous handfuls of chopped kale (~8 oz)

1 box of Pacific Brand Creamy Roasted Carrot Soup

1 tsp olive oil

1 shot of Bourbon Whiskey (optional)

Seasonings to taste: cinnamon, nutmeg, chili powder, red pepper flakes, and cocoa powder

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