What's This?
Serving size 6
Total Time


2 canola oil2 leeks, trimmed, thoroughly cleaned and chopped (3 1/2 cup)1 red bell pepper, cored, seeded and chopped3 cloves garlic, finely chopped4 cup reduced-sodium chicken broth1 ½ lb butternut squash (2 medium), peeled, seeded and cut into 1-inch cubes2 Tbsp chopped fresh thyme or 2 teaspoon dried thyme leaves1 ½ tsp ground cumin1 lb turkey cutlets, cut into 1/2-by-2-inch strips2 cup frozen corn kernels2 Tbsp lime juice1 ½ tsp crushed red pepper salt and freshly ground black pepper


1. Heat oil in a large heavy pot over medium-high heat. Add leeks and pepper; cook, stirring often until the vegetables begin to soften, 3 to 4 minutes. Add garlic and cook, stirring constantly, 1 minute more.

2. 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.

3. Add turkey and corn; return the broth to a simmer. Simmer until the turkey is just cooked through, 3 to 4 minutes. Add lime juice and crushed red pepper. Gently warm the soup until heated through. Season to taste with salt and pepper.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 6 Total

  • Calories 241
  • Calories from fat 27
  • Total Fat 3gm 5%
  • Saturated Fat 1gm 5%
  • Monounsaturated Fat 1gm
  • Sodium 370mg 15%
  • Total Carbohydrates 32gm 11%
  • Fiber 5gm 20%
  • Protein 25gm
  • Cholesterol 33mg 11%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Soup, Healthy, Kid-Friendly, Low Calorie, Low Carb, Low Cholesterol, Turkey, Vegetable, Meat, American, Easy, One-Dish, Fall, Winter

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