Recipe Library
Turkey & Squash Soup
Hearty turkey strips and sweet butternut squash simmer in savory broth with leeks, red pepper, garlic, thyme, and cumin until every bite bursts with flavor. Corn adds juicy pops while lime and a touch of red pepper brighten the rich, comforting finish.
- Total
- 33 min
- Prep
- 15 min
- Cook
- 18 min
- Serves
- 6
Nutrition per Serving
- Calories
- 231
- Protein
- 24g
- Carbs
- 31g
- Fat
- 3g
- Fiber
- 6g
- Sugar
- 7g
- Sodium
- 550mg
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
Instructions
- 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.
- 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.