Leftover Turkey with Squash Soup

Name: Leftover Turkey with Squash Soup
Ingredients: 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 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 1/2 teaspoons ground cumin; 4 cups shredded leftover turkey; 2 cups frozen corn kernels; 2 tablespoons fresh lime juice; 1/2 teaspoon crushed red pepper; 1/4 teaspoon salt; Freshly ground pepper, to taste

www.liversupport.com

Using leftover Thanksgiving Turkey is always a challenge. Instead of the traditional turkey sandwich try this healthy soup with chunks of butternut squash and you can even use leftover corn.

View full recipe on www.liversupport.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.liversupport.com.

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Cooking tools:

Dutch oven
Stove
Chef's knife
Cutting board
Measuring spoon
Measuring cup
Colander
Mixing bowl
Wooden spoon
Ladle
Soup bowl
Kitchen scale
Peeler
Spoon

Worked out from the recipe text; the publisher's method has the final word.

Ingredients

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 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 1/2 teaspoons ground cumin
4 cups shredded leftover turkey
2 cups frozen corn kernels
2 tablespoons fresh lime juice
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
Freshly ground pepper, to taste