Turkey and Squash Soup

By December 4, 2011Uncategorized

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 lbs buttercup squash, peeled,

seeded and cut into 1-inch cubes

2 T minced fresh thyme, or 2 tsp dried

1 1/2 teaspoons ground cumin

1 lb turkey cutlets, cut into 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

Heat oil in Dutch oven over med-high heat. Add leeks and bell pepper; cook, stirring often, until the vegetables begin to soften, 3-4 min. Add garlic and cook, stirring, for 1 min. more. Stir in broth, squash, thyme and cumin; cover and bring to a boil. Reduce heat to med-low and cook until vegetables are tender, about 10 min. Add turkey and corn; return to a simmer and cook until the turkey is just cooked through, 3-4 min. Add lime juice and crushed red pepper. Season with salt & pepper. Eating Well, Jan 2009.


Author Terra

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