Preparation / Directions:
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