Step 1

Heat a large Dutch oven over medium-high heat. Add the bacon and cook, stirring occasionally, until the fat begins to render and the bacon crisps up, about 3 minutes.

Step 2

Add the onion and stir to combine. Cook until slightly softened, 2 to 3 minutes. Add the turkey and sprinkle with a generous pinch of salt and pepper. Break up the turkey into bite-sized pieces and cook until no pink remains, about 4 minutes. Add the turmeric, ginger and garlic and cook until the garlic is fragrant, about 1 minute.

Step 3

Add the celery and leek; cook until slightly softened, 3 to 4 minutes. Add the butternut squash, chicken stock and the Parmesan rind and bring to a boil. Turn the heat down to low, then cover the pot and simmer until the butternut squash has cooked through, about 15 minutes.

Step 4

Remove the Parmesan rind and discard. Add the kale to the pot and stir to submerge. Cook until the kale is wilted and softened, about 3 minutes. Season with salt and pepper.