Turkey & Squash Soup

Preparation

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.
2. 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.
3. 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.

Per serving: 231 calories; 3 g fat (0 g saturated fat, 1 g mono unsaturated fat); 30 mg cholesterol; 31 g carbohydrates; 24 g protein; 6 g fiber; 550 mg sodium; 691 mg potassium

Nutrition Bonus: Vitamin A (260% daily value), Vitamin C (120% dv), Folate (21% dv), Iron (20% dv).

Exchanges: 1-1/2 starch, 1 vegetable, 3 very lean meat

Contributed by: EatingWell.com

This Southwestern-inspired turkey-and-squash soup gets a little kick from crushed red pepper and some zing from fresh lime juice. You can use leftover turkey or chicken (instead of the cutlets); dice it and add a few minutes before serving. Serve with cornbread.