Turkey and Vegetable Soup

Turkey and Vegetable Soup - Serves 6 - 1 1/2 cup servings.
1 lb.         Ground Turkey.

3-4           Carrots sliced.
1/2 cp.      Onion chopped.
2-3 med.   Potatoes cubed.
1-2 stalks  Celery.
1/2            Acorn Squash peeled and cubed.
1/2 cup     Kale tore in pieces. (Optional)
Fresh basil cut or tore. (handful)
1 tsp         Black pepper
Garlic salt to taste
1               Bay leaf
1 tsp         Oregano
1/2 Tbsp.  Aglio Olio seasoning blend from Trader Joe's (optional)
2-3 cups   Chicken Broth

Cut the squash in half and remove seeds. Place in baking pan meat side down. Fill the pan about 1 in of water. Place in a preheated oven (400 degrees) and bake for about 15 or twenty minutes. If it's not firm, remove and let cool. Remove peel, cube, and set aside.

Spray the pan with oil or add 1 tbsp. oil to a big pot. Sauté the onions, carrots, celery until the onions start to become translucent. Then add the ground turkey. Cook breaking it up until the turkey is browned. Add the rest of the ingredients, bring to a boil. Stir off and on as it boils for about 10 minutes. Turn down to medium/low and cook for another 10 minutes then turn to just above simmer, you don't want it to really boil, for two hours or until the vegetables are soft but not mushy. Stirring occasionally.   

Serve with a dinner roll and pair with a crisp white wine.