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.
- 2 tsp. canola oil
- 2 leeks, trimmed, chopped and rinsed
- 1 red bell pepper, chopped (Nature's Basket)
- 3 clove garlic, minced
- 4 cup reduced-sodium chicken broth
- 1 1/2 lb. butternut squash (1 small to med), peeled, seeded and cut into 1-inch cubes
- 2 Tbsp. minced fresh thyme or 2 teaspoons dried thyme
- 1 1/2 tsp. ground cumin
- 1 lb. turkey cutlets, cut into 1/2-by-2-inch strips (Nature's Basket)
- 2 cup frozen corn kernels
- 2 Tbsp. lime juice
- 1/2 tsp. crushed red pepper
- 1/4 tsp. 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.
From Giant Eagle by Eating Well