• 45minutes
  • 231calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, E
MineralsNatrium, Fluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons canola oil

  2. 2 leeks, trimmed, chopped and rinsed

  3. 1 red bell pepper, chopped

  4. 3 cloves garlic, minced

  5. 4 cups reduced-sodium chicken broth

  6. 1 1/2 pounds butternut squash, (1 small to medium), peeled, seeded and cut into 1-inch cubes

  7. 2 tablespoons minced fresh thyme, or 2 teaspoons dried thyme

  8. 1 1/2 teaspoons ground cumin

  9. 1 pound turkey cutlets, cut into 1/2-by-2-inch strips

  10. 2 cups frozen corn kernels

  11. 2 tablespoons lime juice

  12. 1/2 teaspoon crushed red pepper

  13. 1/4 teaspoon salt

  14. Freshly ground pepper, to taste

Instructions Jump to Ingredients ↑

  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.


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