Hearty Turkey and Squash Soup Recipe

This recipe is packed with flavor, lean protein and healthy veggies, with just a little kick from the crushed red pepper. Enjoy a warm bowl of soup and keep your heart happy!

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 1½ pounds butternut squash peeled, seeded and cut into 1-inch cubes
• 2 teaspoons fresh thyme, minced
• (or 2 teaspoons dried thyme)
• 1 ½ teaspoons ground cumin
• 1 pound turkey cutlets, cut into
• ½-by-2-inch strips
• 2 cups frozen corn kernels
• 2 tablespoons lime juice
• ½ teaspoon crushed red pepper
• ¼ teaspoon salt
• Freshly ground pepper, to taste

Preparation

1. Heat oil in a Dutch oven over medium-high heat.
2. Add leeks and bell pepper; cook, stirring often, until the vegetables begin to soften, 3 to 4 minutes.
3. Add garlic and cook, stirring, for 1 minute more.
4. Stir in broth, squash, thyme and cumin; cover and bring to a boil.
5. Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes.
6. Add turkey and corn; return to a simmer and cook until the turkey is just cooked through, 3 to 4 minutes.
7. Add lime juice and crushed red pepper. Season with salt and pepper.

Nutrition facts (per serving):

Yield: 6 servings

Serving Size: 1 serving; Calories: 231; Fat: 3g; Protein: 24g; Carbs: 24 g; Chol: 30 mg; Sodium: 550 mg