Categories: Soup

Ingredients

• 2/3 teaspoons canola oil
• 1 leeks, trimmed, chopped and rinsed
• 1/2 red bell pepper, chopped
• 1 cloves garlic, minced
• 1 1/2 cups reduced-sodium chicken broth
• 1/2 small butternut squash
• 2/3 tablespoons minced fresh thyme, or 2 teaspoons dried thyme
• 1/2 teaspoons ground cumin
• 1/3 pound turkey cutlets, cut into 1/2-by-2-inch strips
• 1 cups frozen corn kernels
• 1 tablespoons lime juice
• 1/6 teaspoon crushed red pepper
• 1/8 teaspoon salt
• Freshly ground pepper, to taste

Directions

1. Heat oil in a Dutch oven over medium-high heat.

2. Add leeks and bell pepper; cook, stirring often, until the vegetables begin to soften, 3 to 4 minutes.

3. Add garlic and cook, stirring, for 1 minute more.

4. 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.

5. Add turkey and corn; return to a simmer and cook until the turkey is just cooked through, 3 to 4 minutes.

6. Add lime juice and crushed red pepper. Season with salt and pepper.

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