Turkey & Butternut Squash Soup

In a large soup pan, brown your Turkey and remove (if using leftover Turkey from thanksgiving, you can skip this step). On medium heat add a tablespoon of olive oil, and sauté garlic and onion, once it starts to become translucent add your carrot, celery and squash. Sauté for 3-5 minutes - this builds up some flavor. Add bone broth, white beans, and cooked Turkey. Cover and let simmer on medium to low heat for 20 minutes or until your vegetables are tender. Add kale, and season with salt & pepper to your taste. We hope you ENJOY!