Turkey and Squash Soup


butternut squash 

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 (small to medium sized)
  • 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

Directions:

  1. Heat the canola oil in a Dutch oven over medium-high heat.
  2. Add the leeks and bell pepper and cook, stirring often, until the vegetables begin to soften, about 3 to 4 minutes.
  3. Add garlic and cook, stirring, for 1 minute more.
  4. Stir in broth, squash (peeled, seeded and cut into 1-inch cubes), thyme and cumin; cover and bring everything to a boil. Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes.
  5. Add the turkey and corn. Return to a simmer and cook until the turkey is just cooked through, about 3 to 4 minutes.
  6. Add lime juice and crushed red pepper. Season with salt and pepper.

Yield:

6 servings, about 1 1/2 cups each

Source:

Eating Well 


 
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  • Nutrition Tip

    There are over 40 different types of squash, including a long list of winter varieties like acorn, butternut and Hubbard squash. Because these types are widely available during the winter months, they are a perfect addition to any hot meal in the winter.

    With their rich, orange flesh, winter squashes contain more carotenoids (a type of phytonutrient) and more vitamins and minerals than summer squashes.

    Just one half cup serving of winter squash is a good source of vitamin A, vitamin C, folate, manganese, potassium and fiber. Winter squashes contain beta-carotene, a type of carotenoid that may be helpful in the prevention of some types of cancer.


    Turkey and Squash Soup 
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