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:

Quickview
272k Calories
26g Protein
3g Total Fat
37g Carbs
42% Health Score
Limit These
Calories
272k
14%

Fat
3g
6%

  Saturated Fat
0.56g
3%

Carbohydrates
37g
13%

  Sugar
9g
11%

Cholesterol
47mg
16%

Sodium
299mg
13%

Get Enough Of These
Protein
26g
53%

Vitamin A
16929IU
339%

Vitamin C
156mg
190%

Manganese
0.65mg
32%

Vitamin B6
0.62mg
31%

Folate
116µg
29%

Potassium
941mg
27%

Vitamin E
3mg
26%

Fiber
6g
26%

Vitamin B3
5mg
26%

Vitamin K
21µg
20%

Magnesium
77mg
19%

Iron
3mg
19%

Phosphorus
157mg
16%

Vitamin B1
0.21mg
14%

Copper
0.27mg
14%

Vitamin B2
0.19mg
11%

Calcium
110mg
11%

Vitamin B5
1mg
11%

Zinc
0.9mg
6%

Vitamin B12
0.16µg
3%

Selenium
1µg
2%

covered percent of daily need
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Food Trivia

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