Turkey & Squash Soup

Turkey & Squash Soup

21 Reviews
From the EatingWell Kitchen

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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 turkey cutlets, cut into ½-by-2-inch strips
  • 2 cups frozen corn kernels
  • 2 tablespoons lime juice
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste


  • Active

  • Ready In

  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 information

  • Serving size: about 1½ cups
  • Per serving: 231 calories; 3 g fat(0 g sat); 6 g fiber; 31 g carbohydrates; 24 g protein; 85 mcg folate; 30 mg cholesterol; 7 g sugars; 0 g added sugars; 12,452 IU vitamin A; 52 mg vitamin C; 84 mg calcium; 4 mg iron; 550 mg sodium; 692 mg potassium
  • Nutrition Bonus: Vitamin A (249% daily value), Vitamin C (87% dv), Iron (22% dv), Folate (21% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 vegetable, 3 lean meat

Reviews 21

December 02, 2017
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By: Kim
This was quick and delicious. I peeled and chopped the squash before work in the morning and quickly threw this together for friends after work. I used leftover turkey stock from thanksgiving but I’m sure it would have been great with any kind of stock or boullion. I was keeping it gluten free for a friend with allergies so served it with corn quesadillas. I did use a masher to break up some of the squash to give it a little thickness so it was more like a stew and I added some liquid from red chilies I was soaking for another recipe. Really though the recipe is great as is. I appreciate that it’s a good base and accommodates additions well. Will definitely make again.
January 16, 2017
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By: Cheryl1923
I used ground turkey and a small white onion instead of leeks. I added the uncooked turkey when the onion and red peppers began to soften. I used dried thyme. I felt like there wasn't enough to feed five, and since I didn't have anymore corn on hand I added a half can of black beans (rinse before added). I also added a 14 oz can of low sodium chicken broth and tossed in a pinch or so extra of each spice. We all loved it! Ages ranging from 5 to 62.
May 31, 2015
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By: frandodd100
Easy and delicious with a bit of zing Tasty combination of ingredients, especially like the leeks. Adding turkey cutlets for just the last few minutes keeps them tender. Those who love spicy can add more red pepper flakes at the table.
January 08, 2015
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By: EatingWell User
Great Flavors but... Yummy flavors - so good! BUT next time I will cook the turkey separate. I was nervous as to whether it was cooked and ended up over cooking it - easier to cook the turkey on its own.
October 04, 2012
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By: EatingWell User
Terrific This soup is terrific...I used turkey sausage (cut into 2in slices) and left over chicken breast...plus I had a bunch of butternut and cabbage from the garden...sooo yummy...the husband wants more!!! Pros: warm, flavorful with a slight kick
November 26, 2011
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By: eraimondi611
great idea for turkey leftovers Excellent soup for the kids. Pros: Easy to make
November 26, 2011
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By: EatingWell User
Just ate a bowl of this soup for lunch and it's fantastic. Followed the recipe with just a couple exceptions--had only one leek, so added about a half cup chopped onion to sub for the second, used leftover Thanksgiving turkey and garnished with some chopped fresh cilantro. It is so delicious and one of the best ever uses of leftover Thanksgiving turkey. The added bonus is that it's so healthy. I won't wait until next November to make it again--I'll use the cutlets next time. Highly recommend adding the cilantro if you like it, because it really adds to that southwestern flair.
November 25, 2011
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By: EatingWell User
So Yummy! This is my favorite recipe from Eating Well. Have made it often since it first came out in one of the magazines a couple of years ago! Pros: Smooth and savory
November 16, 2011
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By: EatingWell User
Great! I just made this recipe tonight. It is delicious. It a great soup to make for the fall. I improvised with ground turkey instead of cutlets. I browned it in a pan first and then added it to the soup. This recipe is easy. I will be making this one again!
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