Turkey & Squash Soup

INGREDIENTS:

• 2 Teaspoons Canola Oil
• 2 Leeks, Rinsed and Chopped
• 1 Red Bell Pepper, Chopped
• 3 Cloves Garlic, Minced
• 4 Cups Chicken Broth
• 1 Small to Medium Butternut Squash, about 1-1/2 Pounds, Peeled, Seeded and Cut into 1-Inch Cubes
• 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
• 2 Tablespoons Lime Juice
• 1/2 Teaspoon Crushed Red Pepper
• 1/4 Teaspoon Salt
  
• Fresh Ground Pepper to Taste
• Cilantro to Garnish
  

DIRECTIONS:

• Heat oil in a Dutch oven over medium-high heat, add leeks and bell pepper,and cook, stirring often, until the vegetables begin to soften, about 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, crushed red pepper, season with salt and pepper, and garnish with cilantro.
  
• Serve with sweet corn bread.

This is a very quick soup to prepare and is perfect for a week-night meal. This soup gains flavor as it sits, which is great because you'll have plenty of left-overs. One serving of this bad boy is 1-1/2 cups and under 240 calories!
Enjoy!

This recipe is from Eating Well magazine.