Turkey and Squash Soup

Ingredients

• 2 tsp canola oil
• 1 onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 1/2 pounds butternut squash, peeled, seeded, and cubed
• 2 tsp dried thyme
• 1 1/2 tsp cumin
• 8 oz ground turkey
• 2 cups frozen corn kernels
• 2 tbsp lime juice
• 1/4 tsp crushed red pepper
• 1/4 tsp salt
• 1/4 tsp ground pepper

Directions

1. Heat oil in soup kettle over medium high heat. Add onion and pepper; cook, stirring often until veggies begin to soften, about 3 to 4 minutes. Add garlic and cook, stirring for about 30 seconds more. Stir in broth, squash, thyme and cumin. Cover and bring to a boil. Reduce heat to medium low and cook until the veggies are tender, about 10 minutes.
2. Meanwhile, brown the turkey in a separate pan.
3. Add turkey and corn. Return soup to a simmer and cook until heated through. Add lime juice and crushed red pepper. Season with salt and pepper.

Notes

• 6 to 8 servings