Let me tell you about soup. Make your own stock with the leftover turkey carcass and the green parts of the leeks and stems of the kale and peels of the squash and a big fistful of parsley and 6-8 whole cloves of garlic and salt – cover everything with water, bring to a boil, and simmer for about an hour, strain well, and set aside to cool. Skim off excess fat and funky stuff.
In the meantime, chop butternut squash, leftover turkey bits, kale, the white parts of the leek, and 2 cloves of garlic.
In a large heavy pot, sweat the leeks in in some olive oil for a minute over medium heat. Add the squash and let them both cook in the oil for a few minutes. Shake a good shake of salt and pepper over them. Add the turkey, garlic, kale, and a splash of white wine. Stir everything well and pour in 8-9 cups of broth. Bring to a boil, then turn down heat and let it simmer for 20-30 minutes, until squash is tender. Chop a handful of flat-leaf parsley and throw it in the soup.
Crushed red pepper makes a nice garnish and, in tandem with the garlic, prevents everything from becoming too Thanksgiving-y.
Variations on the theme:
- Turkey, (cooked) rice, carrots, celery, peas (garnish with parsley, black pepper, and lemon). This is my Dad’s recipe and it is good.
- Stock (turkey or vegetable) with squash, kale & white beans instead of turkey.
- If you’re craving this on a weeknight or don’t happen to have a turkey carcass around, use commercially prepared chicken broth instead of laboring over a stock – no one will know and the soup will still be delicious.