Turkey & Squash Soup

After Thanksgiving, I always look for something to make with my leftover turkey. The weather is turning colder and soups are always good this time of year.
                     
                               ---Cook Because You Can


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

Heat oil in a Dutch oven over medium-high heat. Add leeks and bell pepper; cook, stirring often, until the vegetables begin to soften, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. 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.

Add turkey and corn; return to a simmer and cook until the turkey is just cooked through, 3 to 4 minutes. Add lime juice and crushed red pepper. Season with salt and pepper.
6 servings, about 1 1/2 cups each

Nutrition:

Per serving: 231 calories; 3 g fat ( 0 g sat , 1 g mono ); 30 mg cholesterol; 31 g carbohydrates; 0 g added sugars; 24 g protein; 6 g fiber; 550 mg sodium; 692 mg potassium.

Nutrition Bonus: Vitamin A (260% daily value), Vitamin C (120% dv), Folate (21% dv), Iron (20% dv).

Carbohydrate Servings: 1 1/2

www.eatingwell.com