Turkey and Squash Soup

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Turkey and Squash Soup
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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
  • 1½ 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
  • 1½ teaspoons ground cumin
  • 1 pound turkey cutlets, cut into ½-by-2-inch strips
  • 2 cups frozen corn kernels
  • 2 tablespoons lime juice
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
Instructions
  1. Heat oil in a Dutch oven over medium-high heat.
  2. Add leeks and bell pepper; cook, stirring often, until the vegetables begin to soften, 3 to 4 minutes.
  3. Add garlic and cook, stirring, for 1 minute more.
  4. Stir in broth, squash, thyme and cumin; cover and bring to a boil.
  5. Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes.
  6. Add turkey and corn; return to a simmer and cook until the turkey is just cooked through, 3 to 4 minutes.
  7. Add lime juice and crushed red pepper. Season with salt and pepper.
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