In a large pot over medium heat, add the oil, celery, turkey, cumin, smoked paprika, and sea salt. Using a spoon, break up the turkey and saute until the turkey is no longer pink.
Add the squash, water or stock, salsa, and black beans. Stir and bring to a simmer, then cover with a lid and cook until the squash is tender and falling apart, about 20 minutes.
Stir in the cilantro if using, and taste to add more salt, if needed.
Top with fixin’s and eat!