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Turkey & Squash Soup

http://www.eatingwell.com/recipes/turkey_squash_soup.html

From EatingWell:  January/February 2009, November/December 1995

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.

6 servings, about 1 1/2 cups each | Active Time: 35 minutes | Total Time: 45 minutes

Ingredients

Preparation

  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.

Nutrition

Per serving : 231 Calories; 3 g Fat; 0 g Sat; 1 g Mono; 30 mg Cholesterol; 31 g Carbohydrates; 24 g Protein; 6 g Fiber; 550 mg Sodium; 692 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 3 very lean meat