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- Turkey & Squash Soup
Thursday, November 27, 2014
This Southwestern-inspired turkey and squash soup is the perfect recipe to help you use up some of that left over turkey from Thanksgiving.
Makes: 6 servings, about 1 1/2 cups each
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
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.
Per serving: 231 calories; 3 g fat (0 g sat, 1 g mono); 30 mg cholesterol; 31 g carbohydrates; 0 g added sugars; 24 g protein; 6 g fiber; 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 1/2
Exchanges: 1 1/2 starch, 1 vegetable, 3 very lean meat
Source: Eating Well