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!
Turkey & Squash Soup
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.
19 Reviews for Turkey & Squash Soup
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!
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.
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.
This soup was wonderful. I did make a few changes, the soup needed a bit more salt so I added 1/4 tsp more salt and I switched one cup of the frozen corn with one cup of frozen edamame. I also used 1 1/2 chopped jalapenos instead of red bell pepper, but that's because I don't like red pepper. My husband added hot sauce to his second bowl and it was tasty as well. Delicious with rolls to sop up the juices and I included slices of lime to squeeze over as you ate it. Another winner from eatingwell!