Put the lean ground turkey, ¼ teaspoon ground pepper and the salt in a large pan and cook on the stove top over medium heat. Continue to stir and break apart the turkey until it is browned and fully cooked.
In a separate, smaller sauté pan, heat the olive oil over medium heat. Add the chopped onion, chopped orange pepper and ¼ tsp. ground pepper. Sauté until the orange pepper is soft and the onions become translucent, then add the chopped garlic and tomato paste. Stir and simmer for ~5 minutes to allow the tomato paste to thin and the flavors to completely combine.
Transfer all of the cooked ingredients into one large soup pan, then add the chicken broth, dry basil leaves and oregano. Stir until combined.
Add the drained chickpeas, the sun dried tomatoes and the spinach. Stir, then cover and allow to simmer for ~5 minutes.
Remove the lid and add the 4 cups chopped butternut squash. Cook on medium heat for 15 minutes or until squash is fork tender. Enjoy!
