Turkey & Squash Soup

45 mins Print

Prep time: 35 mins

Servings: 6

INGREDIENTS

  • 2 teaspoons canola oil
  • 2 leeks , trimmed, chopped and rinsed
  • 1 red bell pepper , chopped
  • 3 cloves garlic , minced
  • 4 cups reduced-sodium chicken broth
  • 1 1/2 pounds butternut squash , (1 small to medium), peeled, seeded and cut into 1-inch cubes
  • 2 tablespoons minced fresh thyme , or 2 teaspoons dried thyme
  • 1 1/2 teaspoons ground cumin
  • 1 pound turkey cutlets , cut into 1/2-by-2-inch strips
  • 2 cups frozen corn kernels
  • 2 tablespoons lime juice
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • Freshly ground pepper , to taste

PREPARATION

  1. Heat oil in a Dutch oven over medium-high heat. Add leeks and bell pepper; cook, stirring often, until the vegetables begin to soften, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth, squash, thyme and cumin; cover and bring to a boil. Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes.
  2. Add turkey and corn; return to a simmer and cook until the turkey is just cooked through, 3 to 4 minutes. Add lime juice and crushed red pepper. Season with salt and pepper.

TIPS & NOTES


© Meredith Corporation.  All rights reserved. Used with permission.

Nutrition

  • 231 calories / Per serving
  • Carbs 31 g
  • Fat 3 g
  • Saturated Fat 0 g
  • Protein 24 g
  • Cholesterol 30 mg
  • Fiber 6 g
  • Sodium 550 mg
  • Potassium 692 mg
  • Monounsaturated Fat 1 g