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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- 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
- Heat oil in a Dutch oven or large pot 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.
Did you try this recipe? Comment with any tips you may have for fellow cooks!