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Ingredients

• 2 teaspoons canola oil
• 2 leeks, trimmed, chopped and rinsed
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 4 cups reduced-sodium chicken broth
• 1 1/2 pounds butternut squash, (1 small to medium), peeled, seeded and cut into 1-inch cubes
• 2 tablespoons minced fresh thyme, or 2 teaspoons dried thyme
• 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
• 1/4 teaspoon salt
• Freshly ground 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. Serve With Cor

Eating Well