Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 |
Preparation:
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
6 servings |
