Spicy Turkey Squash Soup

This soup is one of my original concoctions and it is quickly becoming one of our favorites.  It is very healthy, perfect for a cold winter night and packed with lots of nutrients. 

• 2 Tbsp olive oil
• 1 medium onion, finely chopped
• 2 ribs celery, finely chopped
• 2 cloves garlic, minced
• 1 tsp nutmeg
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper
• 1/2 tsp black pepper
• 10 cups of chicken stock
• 1 can (15 oz) white Cannellini, Great Northern or Navy beans
• 2 cups tender french green beans (I've used both fresh and frozen)
• 1 medium butternut squash, peeled and cubed
• 2 cups cubed cooked turkey
• salt to taste (I used roughly 1 tsp depending on chicken stock)

1. In a soup pot over medium heat, heat the oil until it is hot. Add the onion, celery, garlic, salt, and pepper. Cook, stirring often, for 8 minutes

2. Add the squash, stock, green french beans, nutmeg, cinnamon, cayenne pepper and a bit more black pepper to taste. Bring to a boil, lower the heat, and simmer for 20 minutes.

3. Add the turkey and white beans. Simmer for 5 minutes or until the turkey is heated through. Taste for seasoning and add more salt and pepper, if you like.