Ingredients
- 2 teaspoons canola oil
2 leeks -- trimmed, rinsed and chopped
1 red bell pepper -- chopped
3 cloves garlic -- minced
4 cups low-sodium chicken broth
1 1/2 pounds butternut squash -- peeled, seeded and cut into 1-inch cubes (1 small to medium)
2 tablespoons minced fresh thyme -- or 2 teaspoons dried thyme
1 1/2 teaspoons ground cumin
1 pound turkey breast cutlets -- cut into 1/2-by-2-inch strips
2 cups frozen corn kernels
2 tablespoons lime juice
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
freshly ground black pepper -- to taste
Description
This Southwestern-inspired Turkey-and-squash Soup Gets A Little Kick From Crushed Red Pepper And Some Zing From Fresh Lime Juice. You Can Use Leftover Turkey Or Chicken (instead Of The Cutlets); Dice It And Add A Few Minutes Before Serving.When I Enter T
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