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 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

PREPARATION

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.