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Turkey & Squash Soup

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  45 Minutes
  6 servings, about 1 1/2 cups each
You can also make this with diced cooked turkey, adding it near the end. Serve with lime wedges for squeezing into each bowl.
RECIPE INGREDIENTS
2 teaspoons  canola oil
2   leeks, trimmed, thoroughly cleaned and chopped (3 1/2 cups)
1   red bell pepper, cored, seeded and chopped
3 cloves  garlic, finely chopped
4 cups  reduced-sodium chicken broth
1 1/2 pounds  butternut squash (2 medium), peeled, seeded and cut into 1-inch cubes
2 tablespoons  chopped fresh thyme or 2 teaspoons dried thyme leaves
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
salt & freshly ground pepper
Turkey & Squash Soup Recipe at Cooking.com
DIRECTIONS
Heat oil in a large heavy pot over medium-high heat. Add leeks and pepper; cook, stirring often until the vegetables begin to soften, 3 to 4 minutes. Add garlic and cook, stirring constantly, 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 the broth to a simmer. Simmer until the turkey is just cooked through, 3 to 4 minutes. Add lime juice and crushed red pepper. Gently warm the soup until heated through. Season to taste with salt and pepper.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   6 servings, about 1 1/2 cups each
Calories: 241
Fat. Total: 3g
Protein: 25g
Carbohydrates, Total: 32g
Fat, Saturated: 1g
Fiber: 5g
Cholesterol: 33mg
Sodium: 370mg
% Cal. from Fat: 11%
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