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Cook Time:35 minsAdditional Time:10 minsTotal Time:45 minsServings:6Yield:6 servings, about 1 1/2 cups eachJump to Nutrition Facts
Cook Time:35 minsAdditional Time:10 minsTotal Time:45 minsServings:6Yield:6 servings, about 1 1/2 cups each
Cook Time:35 mins
Cook Time:
35 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:45 mins
Total Time:
45 mins
Servings:6
Servings:
6
Yield:6 servings, about 1 1/2 cups each
Yield:
6 servings, about 1 1/2 cups each
Jump to Nutrition Facts
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Ingredients
2teaspoonscanola oil
2leeks, trimmed, chopped and rinsed
1red bell pepper, chopped
3clovesgarlic, minced
4cupsreduced-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 ½teaspoonsground cumin
2cupsfrozen corn kernels
2tablespoonslime juice
½teaspooncrushed red pepper
¼teaspoonsalt
Freshly ground pepper, to taste
DirectionsHeat 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.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.
Directions
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.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.
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.
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.
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Nutrition Facts(per serving)231Calories3gFat31gCarbs24gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
