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Turkey Squash Soup

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A filling turkey soup that fills you with delicious ingredients that are good for you! Enjoy lean turkey and lots of vegetables, including colorful squash.

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Rate this recipe 4.6/5 (10 Votes)

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 fresh thyme, minced 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

Details

Servings 6
Preparation time 35mins
Cooking time 45mins
Adapted from heart.org

Preparation

Step 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.

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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