Left with a ton of turkey post Thanksgiving? Here’s a warming, seasonal and nutritious alternative to a mountain of turkey sandwiches…
Leftover Turkey & Squash Soup
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 small butternut squash – peeled, seeded and cut into 1-inch cubes
2 tbs minced fresh thyme, or 2 tsp dried thyme
1 1/2 tsp ground cumin
1 lb turkey leftovers (dark and white meat but no skin)
2 cups frozen corn kernels
2 tbs lime juice
1/2 tsp crushed red pepper
1/4 tsp salt
Freshly ground pepper, to taste
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.
2. 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.
3. Add lime juice and crushed red pepper. Season with salt and pepper.
NUTRITION INFO (per serving)
Cal: 231; Fat (Sat): 3g (0g); Carb: 31g; Protein: 24g; Fibre: 6g; Sodium: 550mg
Nutrition Bonus: Vitamin A (260% RDA), Vitamin C (120% RDA), Folate (21% RDA), Iron (20% RDA).