- 2 teaspoons canola oil
- 2 leeks, trimmed, thoroughly cleaned and chopped
- 1 red bell pepper, cored, seeded and chopped
- 3 cloves garlic, finely chopped
- 4 cups reduced-sodium chicken broth
- 1 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes
- 2 tablespoons chopped fresh thyme
- 1 1/2 teaspoons ground cumin
- 1 pound turkey cutlets, cut into 1/2-by-2-inch strips
- 2 cups frozen corn kernels
- 2 tablespoons lime juice
- 1/2 teaspoon crushed red pepper
- Salt and freshly ground pepper
- Heat oil in a large heavy pot over medium-high heat. Add leeks and pepper; cook, stirring often until the vegetables begin to soften, 3 to 4 minutes. Add garlic and cook, stirring constantly, 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 the broth to a simmer. Simmer until the turkey is just cooked through, 3 to 4 minutes. Add lime juice and crushed red pepper. Gently warm the soup until heated through. Season to taste with salt and pepper.