Get in the Thanksgiving mood with this Turkey and Squash Soup!  Whether you’re looking for a turkey recipe to celebrate Thanksgiving in your own way or searching for a way to use up leftover turkey, this soup is a nutritious and delicious recipe to add to your favorites list. For vegetables, this recipe also contains squash, corn, and even leeks, which are rich in vitamin K.

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Serves 6

 Ingredients:

• 2 teaspoons canola oil
• 2 leeks, trimmed and chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 4 cups reduced-sodium chicken broth
• 1 1/2 pounds summer squash (1 small to medium), peeled, seeded and cut into 1” 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 x 2” strips
• 2 cups fresh corn kernels
• 2 tablespoons lime juice
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• Freshly ground pepper to taste

Preparation:

1. Heat oil in a Dutch oven or large pot over medium-high heat.
2. 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.
3. Stir in broth, squash, thyme and cumin; cover and bring to a boil.
4. Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes.
5. 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.

Did you try this recipe? Comment with any tips you may have for fellow cooks!