Lemony Beaver Boost Soup

Total Preparation/Cooking time: About 30 minutes without preparing the butternut squash; ~60 minutes including preparing the squash

Serves: 6 with a 2 1/3 cup serving size


  • 1 medium-sized butternut squash
  • 1.25lb freshly ground turkey, 7% fat  
  • 2 golden potatoes
  • 1 medium-sized red onion
  • 1 large lemon
  • 1 (32oz) package low-sodium vegetable broth
  • Salt, freshly grounded pepper, and thyme for seasoning as needed


  1. Cut butternut squash in half; remove seeds and place the two halves into an ovenproof dish (the cut side facing down). Fill dish with 2 inches of water. Pre-heat oven to 375 F and put dish in for about 30 minutes or until squash is soft. After removing dish from the oven, turn squash halves around and let them cool. When cooled, scoop squash meat from the squash skin.
  2. Dice onion and potatoes (potatoes only washed, not peeled) and sauté both with olive oil for a couple of minutes. Add freshly ground turkey and thyme.
  3. After 5-8 minutes of sautéing vegetables and meat, add broth to the pot. Bring it to boil.
  4. Add scooped butternut squash to the pot. Let it simmer over medium heat for about 20 minutes.
  5. Mash remaining butternut squash parts that didn’t dissolve while simmering.

Nutrition Facts | Lemony Beaver Boost Soup | GridIron Chef Contest

Add freshly grounded pepper, salt, and freshly pressed lemon juice (I usually use juice from a whole lemon) as needed.