Post by blackcrowheart on Jan 15, 2007 23:27:41 GMT -5
Turkey & Squash Soup
Yield: 6 servings, about 1 1/2 cups each
You can also make this with diced cooked turkey, adding it near the end.
Serve with lime wedges for squeezing into each bowl.
2 teaspoons canola oil
2 leeks, trimmed, thoroughly cleaned and chopped (3 1/2 cups)
1 red bell pepper, cored, seeded and chopped
3 cloves garlic, finely chopped
4 cups reduced-sodium chicken broth
1 1/2 pounds butternut squash (2 medium), peeled, seeded and cut into
1-inch cubes
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme leaves
1 1/2 teaspoons ground cumin
1 pound turkey cutlets, cut into 1/2-by-2-inch strips
2 cups frozen corn kernels
2 tablespoons lime juice
1/2 teaspoon crushed red pepper
Salt & freshly ground pepper
Heat oil in a large heavy pot over medium-high heat. Add leeks and
pepper; cook, stirring often until the vegetables begin to soften, 3 to
4 mins.
Add garlic and cook, stirring constantly, 1 min 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 mins.Add
turkey and corn; return the broth to a simmer. Simmer until the turkey
is just cooked through, 3 to 4 mins. Add lime juice and crushed red
pepper. Gently warm the soup until heated through. Season to taste with
salt and pepper.
Yield: 6 servings, about 1 1/2 cups each
You can also make this with diced cooked turkey, adding it near the end.
Serve with lime wedges for squeezing into each bowl.
2 teaspoons canola oil
2 leeks, trimmed, thoroughly cleaned and chopped (3 1/2 cups)
1 red bell pepper, cored, seeded and chopped
3 cloves garlic, finely chopped
4 cups reduced-sodium chicken broth
1 1/2 pounds butternut squash (2 medium), peeled, seeded and cut into
1-inch cubes
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme leaves
1 1/2 teaspoons ground cumin
1 pound turkey cutlets, cut into 1/2-by-2-inch strips
2 cups frozen corn kernels
2 tablespoons lime juice
1/2 teaspoon crushed red pepper
Salt & freshly ground pepper
Heat oil in a large heavy pot over medium-high heat. Add leeks and
pepper; cook, stirring often until the vegetables begin to soften, 3 to
4 mins.
Add garlic and cook, stirring constantly, 1 min 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 mins.Add
turkey and corn; return the broth to a simmer. Simmer until the turkey
is just cooked through, 3 to 4 mins. Add lime juice and crushed red
pepper. Gently warm the soup until heated through. Season to taste with
salt and pepper.