by Chef Gavan Murphy
So we all know what time of year it is — turkey time! Being from Ireland we never celebrated Thanksgiving but in terms of the food and especially the turkey, it’s very similar to our Christmas.
Winter in Ireland is a far cry from here in California but I always remember my mother making soup with the leftovers from our turkey dinner and boy did it hit the spot. It’s definitely a great way to use up leftovers and it’ll feed any stragglers who might just pop by.
For this soup, we first roast a butternut squash. Then we'll add it to our vegetables, herbs, broth, and turkey strips. Not only is this a hearty nutritious autumn soup, it’s low in calories and low in cholesterol.