Categories: Soup

Ingredients

• 1 teaspoon(s) canola oil
• 1 leeks, trimmed, thoroughly cleaned and chopped
• 1/2 red bell pepper, cored, seeded and chopped
• 2 clove(s) garlic, finely chopped
• 2 cup(s) reduced-sodium chicken broth
• 3/4 pound(s) butternut squash (2 medium), peeled, seeded and cut into 1-inch cub
• 1 tablespoon(s) chopped fresh thyme, or 1 teaspoons dried thyme leaves
• 3/4 teaspoon(s) ground cumin
• 1/2 pound(s) turkey cutlets, cut into 1/2-by-2-inch strips
• 1 cup(s) frozen corn kernels
• 1 tablespoon(s) lime juice
• 1/4 teaspoon(s) crushed red pepper
• Salt and freshly ground pepper

Directions

1. Heat oil in a large heavy pot over medium-high heat.

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

3. Add garlic and cook, stirring constantly, 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 the broth to a simmer. Simmer until the turkey is just cooked through, 3 to 4 minutes.

6. Add lime juice and crushed red pepper. Gently warm the soup until heated through.

7. Season to taste with salt and pepper.

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