Turkey & Squash Soup

Turkey & Squash Soup

19 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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 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
  • 1 1/2 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
  • 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
  • 1/4 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 1 1/2 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; 12452 IU vitamin A; 52 mg vitamin C; 84 mg calcium; 4 mg iron; 550 mg sodium; 692 mg potassium
  • Nutrition Bonus: Vitamin A (260% daily value), Vitamin C (120% dv), Folate (21% dv), Iron (20% dv)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 1/2 starch, 1 vegetable, 3 lean meat

Reviews 19

May 31, 2015
profile image
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
profile image
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
profile image
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
profile image
By: eraimondi611
great idea for turkey leftovers Excellent soup for the kids. Pros: Easy to make
November 26, 2011
profile image
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
profile image
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
profile image
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!
November 30, 2010
profile image
By: Peggspark
This was a yummy soup and a great way to use up some leftover Thanksgiving turkey! I made my own turkey stock and used that as the base and it was delicious and very filling.
November 16, 2010
profile image
By: babygirlbrinoel
I loved this soup! I didn't have a red bell pepper, so I just didn't put it in. And I also didn't have the cumin and thyme, but put in a couple of my own spices. I think it will be better next time with all the right spices, but I thought it was great! One of my favorite soups ever! oh, and I used acorn squash instead of butternut squash.