You can also make this with diced cooked turkey, adding it near the end. Serve with lime wedges for squeezing into each bowl.

Makes 6 servings, about 1 1/2 cups each

ACTIVE TIME: 35 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 241 calories; 3 g fat (1 g sat, 1 g mono); 33 mg cholesterol; 32 g carbohydrate; 25 g protein; 5 g fiber; 370 mg sodium; 617 mg potassium.


Nutrition bonus: Vitamin A (240% daily value), Vitamin C (120% dv), Iron (20% dv), Folate (21% dv), Potassium (18% dv), Magnesium (17% dv).


2 Carbohydrate Servings


Exchanges: 1 1/2 starch, 1 vegetable, 3 very lean meat

RELATED RECIPES: Spicy Vegetable Soup | Chicken & White Bean Soup | Pasta & Bean Soup | Chicken Noodle Soup with Dill | Italian Peasant Soup with Cabbage, Beans & Cheese

Loved this soup! Perfect way to use up some Thanksgiving leftovers. I topped mine with some fresh cilantro, which was fantastic. Also, reheats well for leftovers, even if the squash disintegrates. Just makes it a creamier soup with squash as the base.

Anonymous, Somerville, MA

Just made this soup last night. What a delicious way to use up the last of the turkey. This will become a staple recipie in my kitchen. Thanks!

Anonymous, Long Beach, CA

I made this with some leftover roasted chicken and added some chopped up kale that I had on hand. It's quite good.

Caitlin, Cambridge, MA

Can you use chicken instead of turkey?

Ellie Somers, Waterford, NY