Turkey Squash Soup

Yield about 6 servings at 1 ½ cups each.

Nutritional Information:  231 calories, 3g fat, 3g carbohydrates, 24g protein, 6g fiber

Ingredients:

• 2 teaspoons olive oil
• 2 leeks, trimmed, chopped and rinsed
• 1 red bell pepper
• 3 cloves garlic
• 4 cups reduced-sodium chicken broth
• 1 ½ pounds butternut or acorn squash, (1 small to medium), peeled and cut into 1-inch cubes
• 2 tablespoons minced fresh or dried thyme
• 1 ½ teaspoons ground cumin (more if you want)
• 1 pound turkey or chicken cutlets, cut into bite-size pieces
• 2 cups frozen corn kernels
• 2 tablespoons lime juice
• ½ teaspoons crushed red pepper
• 1 ½ teaspoon chili powder
• pepper to taste

Directions:

1. Heat oil in pot or Dutch oven 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.
2. Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes.
3. Add turkey and corn; return to a simmer and cook until the turkey is just cooked through, 3 to 4 minutes.
4. Add lime juice and crushed red pepper.  Season with pepper.