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Turkey & Squash Soup

  • 35 m
  • 45 m
EatingWell Test 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.”


    • 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


  • 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.
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