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; dice it and add a few minutes before serving.
- 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
- 1½ 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
- 1½ teaspoons ground cumin
- 1 pound leftover turkey
- 2 cups frozen corn kernels
- 2 tablespoons lime juice
- ½ teaspoon crushed red pepper
- ¼ teaspoon salt
- Freshly ground pepper, to taste
- Heat oil in a Dutch oven over medium-high heat. Add leeks and bell pepper to the canola oil; 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.
Thank you Eating Well Kitchen!