Turkey & Squash Soup

Serves:

• 2 teaspoons canola oil
• 2 leeks, trimmed, thoroughly cleaned and chopped (3 1/2 cups)
• 1 red bell pepper, cored, seeded and chopped
• 3 cloves garlic, finely chopped
• 4 cups reduced-sodium chicken broth
• 1 1/2 pounds butternut squash (2 medium), peeled, seeded and cut into 1-inch cubes
• 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme leaves
• 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
• Salt & freshly ground pepper