Turkey and Butternut Squash Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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light and filling Ingredients:
2 teaspoons canola oil |
2 leeks |
1 red bell pepper |
3 cloves garlic, minced |
4 cups reduced-sodium chicken broth |
1 1/4 pounds butternut squash |
2 teaspoons dried thyme |
1 1/2 teaspoons ground cumin |
1 pound turkey cutlets |
2 cups corn kernels |
2 tablespoons lime juice |
1/2 teaspoon crushed red pepper |
1/4 teaspoon salt |
1 freshly ground pepper, to taste |
Directions:
1. Trim, chop and rinse leeks. Chop bell pepper. Mince garlic. Peel, seed and cut into 1-inch cubes the butternut squash. Cut turkey into 1/2-by-2-inch strips.
2. 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.
3. 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.
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