This recipe is perfect for a cold night or bulk meal prep!

Inspired by: Tastes Lovely

Prep Time: 30 minutes

Cook Time: 60 minutes

Total Time: 90 minutes

Ingredients:

• 2 pounds/900 grams lean ground turkey

• 1/2 of a medium butternut squash, chopped (about 2 cups)

• 15 ounce can pumpkin puree

• 1 large yellow onion, chopped

• 14.5 ounce can diced tomatoes

• 15 ounce can marinara sauce (Look for one which only has food list compliant ingredients, or make your own - see below for a recipe)

• 2 cups chicken stock

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 2 medium carrots, chopped

• 4 medium celery stalks, chopped

• 2 cloves of garlic, grated or finely minced

• 2 tablespoons olive oil

• 3 tablespoons chili powder

• 1 tablespoon cumin

• 1 tablespoon smoked paprika

• 2 teaspoons dried oregano

• 2 teaspoons salt

• 2 teaspoons pepper

Marinara ingredients:

• 1 large can (28 ounces) whole peeled tomatoes

• 1 medium yellow onion, peeled and halved

• 2 large cloves garlic, peeled but left whole

• 2 tablespoons extra-virgin olive oil

• 1 teaspoon dried oregano

• Salt, to taste

Marinara Instructions:

1. In a medium, heavy-bottomed saucepan, combine the tomatoes (with their juices), halved onion, garlic cloves, olive oil, oregano.

2. Bring the sauce to a simmer over medium-high heat, then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of oil float free of the tomatoes. Stir occasionally, and use a sturdy wooden spoon to crush the tomatoes against the side of the pot after about 15 minutes has passed.

3. Remove the pot from the heat and discard the onion. Smash the garlic cloves against the side of the pot with a fork, then stir the smashed garlic into the sauce. Do the same with any tiny onion pieces you might find. Use the wooden spoon to crush the tomatoes to your liking (you can blend this sauce smooth with an immersion blender or stand blender, if desired).

4. Add salt, to taste. Serve warm. This sauce keeps well, covered and refrigerated, for up to 4 days. Freeze it for up to 6 months.

Instructions:

1. Heat a dutch oven or large soup pot over medium high heat. Add 1 tablespoon olive oil and cook the onions, bell peppers, carrots, celery, garlic 1 teaspoon salt and pepper for 10 minutes until softened. Transfer to a bowl.

2. In the dutch oven/large soup pot over medium low heat, add 1 tablespoon olive oil and cook the turkey for 10 minutes.

3. Add the spices and remaining 1 teaspoon salt and pepper. Stir to combine with the turkey.

4. Add the cooked vegetables back to the dutch oven/soup port, along with the butternut squash, pumpkin, diced tomatoes, marinara sauce and chicken stock. Stir to combine.

5. Cook over medium low heat for 1-2 hours, until the vegetables are tender. Taste and add more seasonings/salt if desired.

6. Serve warm with desired toppings.

Whole recipe serving breakdown:

25 Servings Protein

3 Servings Carb 

4 Servings Fat

17 Servings Veggies