Southwestern Turkey and Squash Soup

Southwestern Turkey and Squash Soup

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

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. 

John’s Notes:

Try this using boneless/skinless chicken breasts or leftover smoked turkey or chicken to make this.

Add some baby Lima beans to it too.

John,

This sounds very good indeed.  I will copy this to make on our 1st Florida cold spell we get (I was born and raised in Michigan and know good comfort food like this is on the menu for many already with your weather.  DH is driving up Sunday to go deer hunting for two weeks).

Lori

oh, yum. Plus it looks very healthy!!!!

I bought some baby Lima beans yesterday and I'm smoking some chicken today so this should be on the menu real soon.