turkey curry soup

Oh happy day of leftovers.

Listen, I am 100% all in for the day-after-Thanksgiving turkey sandwich. In fact I might even love it more than the meal itself.

But then after everyone has put their fingers all over the best pieces for sandwiches, you’re left with the dribs and drabs of the bird. If you’re really ambitious, you’ve got that carcass boiling away to make your own stock. And you’ll probably add some carrots and onions and noodles and you’ll enjoy one day of what is essentially chicken noodle soup, but with a different poultry varietal.

Yesterday I made all the classics. Turkey, stuffing, potatoes, cranberry sauce, brussels salad, gravy, pretzel jello, pumpkin pie, apple pie, and a cookie crusted cheesecake. I was in my element.


But now that we’ve had our traditional pants-popping meal, I wanted something really quick and a little quirky for the day after. I saw this recipe in a cookbook Sheila gave me and knew I would make it. I don’t regularly make 19 pound turkeys so it had to be a Black Friday creation.

Turkey Curry Soup

adapted from The Food & Wine Guide to Perfect Pairings

1 small yellow onion, chopped

1 butternut squash, chopped (about 3 cups)

2 tablespoons Thai red curry paste

4 cups chicken stock

1 teaspoon fish sauce

1 cup unsweetened coconut milk

3 cups leftover roast turkey

juice and zest of 1 lime

chopped scallions and cilantro, for serving

Heat a couple tablespoons of canola oil in a pot. Add the onion and squash with the red curry paste. Stir around and let the veggies caramelize for about 4-5 minutes.


Add the chicken stock, fish sauce, and coconut milk and simmer for 10-12 minutes until the squash is soft.

Add the turkey, lime zest and juice, and serve. Top with chopped cilantro, scallions, and more lime.


And yes, I ate this for brunch by myself.

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