Turkey & Squash Soup

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This Southwestern-inspired turkey-and-squash soup gets a little kick from crushed red pepper and some zing from fresh lime juice. You can use leftover turkey or chicken (instead of the cutlets); dice it and add a few minutes before serving. Serve with cornbread.

Turkey & Squash Soup
Nutritionist Tested & Approved

Time: 45 minutes (35 minutes prep)

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 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

Directions
  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 pepper.


Nutritional Facts

Servings
6
Calories
231
Added Sugars
0g
Carbohydrates
31g
Cholesterol
30mg
Dietary Fiber
6g
Fat
3g
Monounsaturated Fat
1g
Potassium
692mg
Protein
24g
Saturated Fat
0g
Sodium
550mg
Bonus
Vitamin A (260% daily value)
Vitamin C (120% dv)
Folate (21% dv)
Iron (20% dv)
Carbohydrate Servings
1 1/2
Exchanges
1 1/2 starch
1 vegetable
3 lean meat

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