Healthy Recipes Healthy Soup Recipes Turkey & Squash Soup 4.8 (12) 12 Reviews 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. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on August 16, 2019 Print Rate It Share Share Tweet Pin Email Cook Time: 35 mins Additional Time: 10 mins Total Time: 45 mins Servings: 6 Yield: 6 servings, about 1 1/2 cups each Nutrition Profile: Dairy-Free Gluten-Free Healthy Aging Healthy Immunity High Fiber High-Protein Low Added Sugars Low Fat Low-Calorie Jump to Nutrition Facts Ingredients 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 ½ teaspoons ground cumin 1 pound turkey cutlets, cut into 1/2-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 Directions 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. 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. Rate it Print Nutrition Facts (per serving) 231 Calories 3g Fat 31g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size about 1 1/2 cups Calories 231 % Daily Value * Total Carbohydrate 31g 11% Dietary Fiber 6g 22% Total Sugars 7g Protein 24g 49% Total Fat 3g 3% Saturated Fat 0g 1% Cholesterol 30mg 10% Vitamin A 12452IU 249% Vitamin C 52mg 58% Folate 86mcg 21% Sodium 550mg 24% Calcium 84mg 6% Iron 4mg 19% Magnesium 64mg 15% Potassium 692mg 15% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved