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Turkey & Squash Soup

WebMD Recipe from EatingWell.com

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:
Ingredients
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
    salt
  •  
    freshly ground pepper, to taste
Instructions
  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.

Reviewed

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