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    Raising Fit Kids: Healthy Nurtition, Exercise, and Weight

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    Turkey & Squash Soup

    WebMD Recipe from

    Turkey & Squash Soup

    This Southwestern-inspired turkey-and-squash soup gets a little kick from crushed red pepper and some zing from fresh lime juice. You can use leftover turkey or chicken (instead of the cutlets); dice it and add a few minutes before serving. Serve with cornbread.

    This Recipe Is:
    Prep: 35 minutes | Total Time: 45 minutes
    • 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
      freshly ground pepper, to taste
    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.


    Nutritional Information

    Makes: 6 servings, about 1 1/2 cups each
    • Calories231
    • Fat3 g
      • Saturated fat0 g
    • Cholesterol30 mg
    • Carbohydrates31 g
      • Dietary fiber6 g
    • Protein24 g
    • Sodium550 mg
    * Nutritional Guidelines based on the USDA's MyPlate Standards.


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