I love the flavors in this Turkey Kale Soup with Mushrooms and Butternut Squash, and this tasty fall-themed soup is easy to make. I’ve updated this recipe to replace rice with cauliflower rice, add more mushrooms, and add more kale to make it lower in carbs. See below for a link to the original version and tips for making the soup with leftover turkey.

PIN Turkey Kale Soup to try it later!

Turkey Soup with Kale, Mushrooms, and Butternut Squash shown in two bowls on striped napkin

It took me quite a while to develop a long-term relationship with ground turkey, which I think has the potential to be a bit boring. But in the early days of my blog I put some effort into experimenting with it and developed the original version of this Turkey Kale Soup with Mushrooms and Butternut Squash.

That recipe was definitely a winner, but the original soup had rice and fewer veggies, and it was a bit higher in carbs than I wanted. And the early photos weren’t anything I was that happy with either!

So I updated this recipe for Turkey Kale Soup with Kara into a version that’s lower in carbs, but equally delicious. (If anyone was a fan of the original recipe, you can still find the printer-friendly version back in the archives.)

If there’s a secret to ground turkey recipes, it’s to use a lot of other flavorful ingredients with the turkey, and in addition to mushrooms, butternut squash, and kale, this soup has plenty of dried herbs and a generous amount of balsamic vinegar stirred in at the end. And this is a soup to simmer on the stove and make your house smell great!

We loved this Turkey Kale Soup when we worked on the recipe; hope everyone else who’s a fan of these ingredients will enjoy it too.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Can you use pre-cut butternut squash cubes in this soup?

If you’re a follower of this site you know I’m not such a fan of those pre-cut butternut squash cubes and even have a post on How to Peel and Cut Up a Butternut Squash. But for using in soup, the pre-cut squash cubes are perfect! I hope you can find them in your store; in Utah I get them at Costco or Kroger.

How to make the turkey kale soup with leftover turkey:

If you want to make this soup with leftover turkey, use about 3 cups of diced turkey and don’t add it until the very end, when you add the kale!

Can you make turkey kale soup in the slow cooker or the Instant Pot?

I’m sure this soup can be made in the slow cooker or the Instant Pot. But I haven’t made it that way, and I’m not comfortable just making up instructions and sharing them for a recipe I haven’t tested. (And I simply can’t make every recipe numerous ways, thanks for understanding that.) There’s a collection of Slow Cooker and Instant Pot Turkey Soup Recipes on my Slow Cooker or Pressure Cooker site that might help anyone who wants to adapt the recipe.

How low in carbs is the updated Turkey Kale Soup?

With the changes I made to the recipe, this delicious soup only has about 11 net carbs per serving, which is pretty great for a soup with butternut squash!

Can this turkey kale soup recipe be gluten-free?

The Better than Bouillon Organic Vegetable Base I used is not guaranteed to be gluten-free, so if you need this recipe to be gluten-free be sure to use a gluten-free soup base.

Turkey Soup with Kale, Mushrooms, and Butternut Squash process shots collage

Making Turkey Kale Soup with Mushrooms and Butternut Squash:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

    1. Finely chop some onion and celery and cook it with a little olive oil in the soup pot until the onions barely start to brown. Then add dried thyme, poultry seasoning, Spike Seasoning, and minced garlic and cook about a minute more.
    2. Add 10 cups chicken stock or broth and 3 generous tablespoons of Better than Bouillon Organic Vegetable Base (affiliate link) and start to simmer.

Heat a little olive oil in another pan and cook the turkey until it’s nicely browned.

  • While the turkey browns, wash the mushrooms and cut into bite-sized pieces.
  • Add the browned turkey and the mushrooms to the soup pot and simmer 20 minutes. (If you’re using leftover turkey, don’t add it yet!)
  • I used pre-cut butternut squash cubes (something I rarely buy, but they’re great for soup.) I cut a few into smaller pieces to get small cubes for the soup. Add squash to the soup with the one cup frozen cauliflower rice and simmer 20 minutes more.
  • Baby kale doesn’t need to be washed but I like to chop it a bit. (I break off the bigger stems, but it’s totally optional.)
  • Add kale and simmer for a final 20-30 minutes. This when you add the leftover turkey if you are using that.
  • It’s done when the kale and butternut squash are both quite soft.
  • Serve hot, with freshly grated Parmesan cheese to add at the table if desired.

 

Turkey Soup with Kale, Mushrooms, and Butternut Squash shown in two bowls on striped napkin, second photo

More tasty low-carb soups with Turkey:

Weekend Food Prep:

This recipe for Turkey Kale Soup has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Turkey Soup with Kale, Mushrooms, and Butternut Squash shown in two bowls on striped napkin
Yield: 8 servings

Turkey Kale Soup with Mushrooms and Butternut Squash

Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes

Turkey Kale Soup with Mushrooms and Butternut Squash is delicious and it cooks in a few hours on the stove.

Ingredients

  • 1/2 large onion, chopped small
  • 4 stalks celery, chopped small
  • 2 tsp. + 2 tsp. olive oil
  • 1 tsp. ground thyme
  • 1/2 tsp. Poultry Seasoning
  • 1 T Spike Seasoning
  • 1 tsp. finely minced fresh garlic (or more)
  • 10 cups chicken broth (see notes)
  • 3 T vegetable soup base
  • 12 oz. brown Cremini mushrooms, washed and cut into bite-sized pieces
  • 1 1/2 lbs. ground turkey (or 3 cups leftover diced turkey)
  • 1 lb. small cubes butternut squash (see notes)
  • 5 oz. baby kale leaves
  • 1 cup frozen cauliflower rice
  • 2 T balsamic vinegar
  • salt and fresh ground black pepper to taste
  • freshly grated Parmesan cheese, for serving (optional)

Instructions

  1. Chop the onion and celery into small pieces.
  2. Heat 2 tsp. olive oil in the bottom of the soup pot, add chopped vegetables, and saute until they’re starting to brown, about 4 minutes.
  3. Add the dried thyme, Poultry Seasoning, Spike Seasoning, and minced garlic and cook 1 minute.
  4. Add the chicken stock or broth and vegetable soup base and start to simmer the soup.
  5. While soup simmers heat 2 tsp. olive oil in another large non-stick frying pan and cook the turkey over medium-high heat, breaking apart with the turner as it cooks. Let the turkey get nicely browned, about 8-10 minutes.
  6. While the turkey browns, wash the mushrooms and cut into bite-sized pieces.
  7. Add turkey and mushrooms to the soup and simmer 20 minutes. (If you're using leftover turkey don't add it yet!)
  8. If you don't have pre-cut squash cubes, cut butternut squash into small cubes, about 1/2 to 3/4 inch square. (It’s preferable if they’re not all the same size, because the smaller ones will dissolve into the soup more and the larger ones will create texture.)
  9. Add the chopped butternut squash and the cauliflower rice to the soup and simmer 20 minutes before adding the kale.
  10. Baby kale probably doesn't need to be washed, but I like to removing bigger stems and chopping it a bit.
  11. When the soup has simmered 20 minutes with the butternut squash, add the chopped kale or baby kale and continue to simmer 20-30 minutes more. (This is when to add the leftover turkey if you're using that!)
  12. Taste soup and add salt and freshly ground pepper to taste.
  13. Stir in the balsamic vinegar (I would start with 2 tablespoons and then see if you want more.)
  14. Serve soup hot, with freshly grated Parmesan cheese to add at the table as desired.

Notes

If you don't have homemade chicken stock use chicken broth from a can or a carton.

I use Better than Bouillon Organic Vegetable Base (affiliate link) to add flavor to the soup. This is not gluten-free so be sure to use a gluten-free soup base if needed. You can use any brand of vegetable base you prefer.

I used half of a 2 lb. package of pre-cut squash cubes and cut them smaller.

This soup will probably freeze pretty well, although the squash, cauliflower rice, and kale will all break apart some from being frozen. The soup will definitely keep in the fridge for at least a week.

Recipe created by Kalyn.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 306Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 10gCholesterol 97mgSodium 1926mgCarbohydrates 14gFiber 3gSugar 5gProtein 26g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
I updated the recipe for Turkey Kale Soup with Mushrooms and Butternut Squash to make it lower in carbs, and the new version should work for low-carb diets (but probably not Keto.) This would also make a delicious meal for Phase 2 or 3 of the original South Beach Diet. (Butternut squash is a limited food, so use portion control if you’re actively trying to lose weight.)

Find More Recipes Like This One:
Use Soup Recipes for more recipes like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This soup with turkey and kale was posted in 2013. It was updated in 2022 to a new version using cauliflower rice, more mushrooms, and more kale, and the recipe was last updated with more information in 2024.

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