Appetizers / Soups / Salads

Turkey and Squash Soup takes several minutes to prepare.

Turkey and Squash Soup takes several minutes to cook.

Turkey and Squash Soup makes 6 servings.

The ingredients for Turkey and Squash Soup are:

1 tbls extra virgin olive 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

Here is how you make Turkey and Squash Soup:

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.2.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 pepperServing Size: Makes 6 - 1 1/2 cupsNumber of Servings: 6Recipe submitted by SparkPeople user SISTHOROUGHBRED.

The nutritional information for Turkey and Squash Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 239.3

• Total Fat: 4.1 g
• Cholesterol: 33.3 mg
• Sodium: 531.6 mg
• Total Carbs: 32.1 g
• Dietary Fiber: 6.2 g
• Protein: 23.0 g