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overhead shot of half a white bowl with soup made of acorn squash, carrots, ground turkey and chopped kale

Turkey & Kale Soup (AIP, paleo, Whole30)

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5 from 21 reviews


This Creamy Turkey & Kale Soup is a wonderful, quick, one-pot meal that is simple, delicious and so comforting. It’s AIP, paleo and Whole30 compliant.


  • 1 large yellow onion, diced
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 3 cloves garlic, sliced
  • 1 lb ground turkey
  • 1.5 tsp sea salt
  • 3 tsp fresh thyme
  • 1/4 cup green onions, sliced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 2 cups acorn squash, peel and chopped into cubes
  • 3 cups chicken bone broth
  • 1 cup additive free, full fat coconut milk
  • 1 cup water
  • 4 cups chopped curly kale


  1.  In a large stock pot, heat olive oil on medium heat.
  2. Add onions, celery, carrots and garlic and sauté for 5 minutes stirring frequently (until onions are translucent)
  3. Add ground turkey and sea salt, thyme, green onions, basil and oregano. Sauté for 3 -5 minutes allowing the meat to brown and mix with the seasoning.
  4. Add acorn squash, broth, coconut milk and water. Taste for salt and adjust accordingly. Bring to a boil.
  5. Reduce heat, cover and simmer for 20 – 30 minutes to allow squash to soften.
  6. Add kale and stir to wilt, another 3-4 minutes.
  7. Serve warm. 
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soups