Turkey Squash Soup
Ingredients
- 2 leeks, trimmed, chopped and rinsed
- 4 cups reduced-sodium chicken broth
- 2 cups frozen corn kernels
- 1/4 teaspoon salt
- 1 pound turkey cutlets, cut into 1/2-by-2-inch strips
- 1 1/2 teaspoons ground cumin
- 1 1/2 pounds butternut squash, (1 small to medium), peeled, seeded and cut into 1-inch cubes
- 2 tablespoons lime juice
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- Freshly ground pepper, to taste
- 2 tablespoons minced fresh thyme, or 2 teaspoons dried thyme
- 2 teaspoons canola oil
- 1/2 teaspoon crushed red pepper
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