Name: Turkey & Squash Soup
Cook time: 35 min
Total time: 45 min
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; 1.5 teaspoons ground cumin; 1 pound turkey cutlets, cut into 1/2-by-2-inch strips; 2 cups frozen corn kernels; 2 tablespoons lime juice; 0.5 teaspoon crushed red pepper; 0.25 teaspoon salt; Freshly ground pepper, to taste

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.

EatingWell Test Kitchen

Updated on August 16, 2019

Cook Time:

35 mins

Additional Time:

10 mins

Total Time:

45 mins

Servings:

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.

Nutrition Facts (per serving)

231	Calories
3g	Fat
31g	Carbs
24g	Protein

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.