• Roughly chop parsley.
• Peel, then mince or grate garlic.
• Strip 1/2 tbsp (1 tbsp) thyme leaves from stems.
• Thinly slice mushrooms.

• Heat a large pot over medium-high heat.
• When the pot is hot, add 1 tsp (2 tsp) oil, then turkey.
• Cook, breaking up turley into smaller pieces, until no pink remains, 4-5 min.**
• Using a slotted spoon, transfer to a large bowl, reserving turkey fat in the pot.

• Reduce heat to medium, then add 1 tbsp (2 tbsp) butter, mirepoix, mushrooms, zucchini, thyme and half the garlic to the pot with turkey fat. 
• Cook, stirring occasionally, until veggies soften slightly, 3-4 min.
• Add turkey and any juices from the bowl.
• Sprinkle flour into the pot. Cook, stirring often, until veggies and turkey are coated, 1 min.

• Add broth concentrate, soy sauce, butternut squash and 2 1/4 cups (4 1/2 cups) water to the pot. (TIP: Reduce to 2 cups [4 cups] water if you prefer a heartier soup!)
• Season with salt and pepper. Bring to a boil over high.
• Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until soup thickens slightly, 12-15 min.

• Meanwhile, combine remaining garlic and 1 tbsp (2 tbsp) oil in a small bowl.
• Halve ciabatta, then cut into 2-inch-thick strips.
• Arrange on an unlined baking sheet, cut-side up. Brush with garlic oil.
• Toast in the top of the oven until lightly golden-brown, 5-6 min. (TIP: Keep an eye on toasties so they don't burn!)

• Divide turkey and mushroom soup between bowls. Top with half the crispy shallots (use all for 4 ppl).
• Sprinkle parsley over soup and garlic toasties.
• Serve garlic toasties alongside soup.

If you've opted to get turkey, cook it in the same way the recipe instructs you to cook the pork.**