Recipes

Recipe: LEFTOVERS WEEK: TURKEY & SQUASH SOUP

The fridge is full of leftover turkey, and you are sick of sandwiches. We are here to help with creative ideas for using up the rest of Thursday's bird. Today's comes from eatingwell.com.

INGREDIENTS

2 teaspoons canola oil

2 leeks, trimmed, chopped and rinsed1 red bell pepper, chopped3 cloves garlic, minced4 cups reduced-sodium chicken broth1 1/2 lbs butternut squash, (1 small to medium), peeled, seeded and cut into 1-inch cubes2 tablespoons minced fresh thyme, or 2 teaspoons dried thyme1 1/2 teaspoons ground cumin1 pound turkey cutlets, cut into 1/2-by-2-inch strips2 cups frozen corn kernels2 tablespoons lime juice1/2 teaspoon crushed red pepper1/4 teaspoon saltFreshly ground pepper, to taste

For directions on how to prepare this recipe, follow this link.

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