Turkey & Squash Soup
If you have roughly 45 minutes to spend in the kitchen, Turkey & Squash Soup might be an outstanding gluten free and dairy free recipe to try. For $2.55 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 273 calories, 26g of protein, and 4g of fat each. If you have butternut squash, fresh thyme, turkey cutlets, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. It works well as a reasonably priced soup. It is brought to you by Eating Well. Plenty of people made this recipe, and 2383 would say it hit the spot. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is excellent. If you like this recipe, take a look at these similar recipes: Turkey Butternut Squash and Lentil Soup, Red Curry Ramen Noodle Soup with Turkey and Butternut Squash, and Butternut Squash Noodle Turkey Bolognese Stuffed Acorn Squash with Melted Gruyere: Two Ways.
Servings: 6
Preparation duration: 35 minutes
Cooking duration: 10 minutes
Ingredients:
1 1/2 pounds butternut squash, (1 small to medium), peeled, seeded and cut into 1-inch cubes
2 teaspoons canola oil
2 cups frozen corn kernels
1/2 teaspoon crushed red pepper
2 tablespoons minced fresh thyme, or 2 teaspoons dried thyme
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
2 leeks, trimmed, chopped and rinsed
2 tablespoons lime juice
4 cups reduced-sodium chicken broth
Freshly ground pepper, to taste
1 red bell pepper, chopped
1/4 teaspoon salt
1 pound turkey cutlets, cut into 1/2-by-2-inch strips
Equipment:
dutch oven
Cooking instruction summary:
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.
Step by step:
1. Heat oil in a Dutch oven over medium-high heat.
2. Add leeks and bell pepper; cook, stirring often, until the vegetables begin to soften, 3 to 4 minutes.
3. 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.
4. Add turkey and corn; return to a simmer and cook until the turkey is just cooked through, 3 to 4 minutes.
5. Add lime juice and crushed red pepper. Season with salt and pepper.
Nutrition Information:
covered percent of daily need
