Ingredients

• 3 slices diced bacon
• 1 yellow onion, cut into 1/2-inch dice (large)
• 2 celery ribs, cut into 1/2-inch dice
• 2 red potatoes, peeled and cut into 1/2-inch dice
• 1 butternut squash, peeled, halved length-wise, seeded and cut into 1/2-inch dice (about 1 pound)
• 7 cups turkey stock or 7 cups chicken broth
• 1 zucchini, cut into 1/2-inch dice (medium)
• 2 cups swiss chard leaves or 2 cups kale leaves, de-ribbed and chopped
• 2 cups roast turkey or 2 cups chicken
• 1 tablespoon sage, minced (fresh)
• 1 tablespoon thyme, minced (fresh)
• salt
• fresh ground black pepper

Instructions

1. In a heavy 6 to 8 quart saucepan, cook bacon over medium heat, stirring frequently until browned. Remove with a slotted spoon to plate. Set aside. Pour off all but 2 Tablespoons of the bacon fat, and return the pot to medium heat. Add the onion and celery. Sauté until the vegetables are soft, but not browned, about 3 to 5 minutes.

2. Add the potatoes, squash, and turkey stock. Bring to a boil, and reduce the heat to a simmer. Partially cover the pot and cook until the potatoes are tender, about 15 minutes. Add the zucchini, Swiss chard (or kale), turkey, sage, thyme, and reserved bacon. Cook 5 minutes longer. Add salt and pepper to taste. Ladle the soup into warmed individual bowls or mugs and serve.