1. In a large pot, sautee onion and celery for approximately 4 minutes in olive oil and 1 tablespoon sesame oil over medium-high heat, then add garlic and turkey and cook for about 10 minutes until turkey is cooked.
2. Brown pine nuts in 1 tablespoon sesame oil and add to pot with squash, dried mushrooms and spices.
3. Add water, wine and broth and mix well. Boil and let simmer for about an hour until vegetables and mushrooms are softened.
4. Puree in the pot with a hand blender until desired texture and serve, garnished with parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (500g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 97 (35%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 32.5mg||10 %|
|Sodium 506.7mg||17 %|
|Potassium 1085.5mg||29 %|
|Total Carbohydrate 28.2g||8 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 23g|
|Protein 17.1g||24 %|
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Calories per serving: 280
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