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Healthy Recipes: Turkey and Squash Soup

NutritionTurkeyCooking

Now that you are stuffed with Turkey Day dinner, you're probably looking for ways to get rid of some of those leftovers.

If you're looking for a healthy recipe, Eatingwell.com has some suggestions. The Turkey Squash Soup sounded the tastiest to me. You can find other leftover recipes on their website.

Turkey Squash Soup

Ingredients

  • 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 dried thyme
  • 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
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste

Preparation

  1. 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.
  2. 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.

Nutrition

Per serving: 231 calories; 3 g fat ( 0 g sat , 1 g mono ); 30 mg cholesterol; 31 g carbohydrates; 0 g added sugars; 24 g protein; 6 g fiber; 550 mg sodium; 692 mg potassium.

Nutrition Bonus: Vitamin A (260% daily value), Vitamin C (120% dv), Folate (21% dv), Iron (20% dv).

Carbohydrate Servings: 1 1/2

Photo courtesy of cookingwell.com

Copyright © 2014, The Baltimore Sun
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