Here is the perfect recipe for that leftover Thanksgiving turkey. This Southwestern-inspired turkey-and-squash soup gets a little kick from crushed red pepper and some zing from fresh lime juice.
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 fired thyme
1 1/2 teaspoons ground cumin
1 pound leftover turkey, cut into 1/2 by 2-inch strips
2 cups frozen corn kernels
2 tablespoons lime juice
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
Freshly ground pepper, to taste
Heat oil in Dutch oven over medium-high heat. Add leeks and bell pepper; cook, stirring often, until the vegetables begin to soften, 3 – 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 and return to a simmer and cook until the turkey is just heated through, 3 to 4 minutes.
Add lime juice and crushed red pepper.
Season with salt and pepper.
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