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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Although hearty with lots of nutritious vegetables and turkey, this soup is also light and luscious. âDenise LaRoche, Hudson, New Hampshire Ingredients:
3 shallots, thinly sliced |
1 teaspoon olive oil |
3 cups reduced-sodium chicken broth |
3 cups cubed peeled butternut squash (3/4-inch cubes) |
2 medium red potatoes, cut into 1/2-inch cubes |
1-1/2 cups water |
2 teaspoons minced fresh thyme |
1/2 teaspoon pepper |
2 whole cloves |
3 cups cubed cooked turkey breast |
Directions:
1. In a large saucepan coated with cooking spray, cook shallots in oil over medium heat until tender. Stir in the broth, squash, potatoes, water, thyme and pepper.
2. Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Stir into soup. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Stir in turkey; heat through. Discard spice bag. Yield: 6 servings (2 quarts).
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