Ingredients

4 cups turkey stock
1/2 small butternut squash
1/2 onion
1 1/2 carrots
1 1/2 stalks celery
2 parsnips
parchment paper, optional
1/2 head garlic
1 teaspoon sea salt, or to taste
2 cups cooked turkey
1 sprig fresh thyme
1 bay leaf
1/2 bunch kale
1 bunch fresh herbs, of choice

How To Prepare

1.Add stock to slow cooker set to high.

2.Peel butternut squash, onion, and carrots. Chop onion, carrots, celery, parsnips, and squash into bite-sized chunks.

3.Place chopped veggies on a lipped baking sheet lined with silpat or parchment.

4.Roast with the whole head of garlic all sprinkled with sea salt at 350F for about 45 minutes, or until they the vegetables start to soften.

5.Shred the turkey into the broth. Turn slow cooker to low.

6.Remove garlic from papery outer layer by squeezing each clove. Peel and mash the roasted garlic and mix with some of the turkey broth to make a thin paste.

7.Add the garlic paste, roasted veggies, thyme, and bay leaves into the soup; cook on low for 30 minutes to 1 hour.

8.Mince the kale and herbs finely and add to the soup; allow them to brighten for a minute or two.

9.Season with additional sea salt to taste, ladle into bowls, and serve.