Turkey & Squash Soup

6 servings

 

• 2 teaspoons canola oil
• 2 leeks, trimmed, cleaned and
     chopped (3 1/2 cups)
• 1 red bell pepper, cored, seeded
     and chopped
• 3 cloves minced garlic
• 4 cups fat-free chicken broth
• 1 1/2 pounds butternut squash,
     (1 large) peeled, seeded and
     cut into 1-inch cubes
• 2 teaspoons dried thyme,
     or 2 TBSP Fresh Thyme
• 1 1/2 teaspoons ground cumin
• 1 pound turkey breast cutlet,
     cut into 1/2-by-2-inch strips
• 2 cups frozen kernel corn
• 2 tablespoons fresh lime juice
• 1/2 teaspoon crushed red pepper flakes
•    fresh ground black pepper and salt

In a dutch oven, heat oil over medium-high heat. Add leeks and peppers and saute until vegetables begin to soften, 3 to 4 minutes. Add garlic and saute 1 minute.

Stir in chicken 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.

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

About leeks: Choose those with crisp, brightly colored leaves and an unblemished white portion. Avoid any with withered or yellow-spotted leaves. The smaller the leek, the more tender it will be. Refrigerate leeks in a plastic bag up to 5 days. Before using, trim rootlets and the darkest portion of the green tops (the whole leek is edible, but the darker green portions have a stronger, less pleasant flavor). Slit the leeks from top to bottom and wash thoroughly to remove all the dirt trapped between the leaf layers.

Bon appetit!