Serves 6-8
Ingredients:
- 2 tablespoons vegetable oil, divided use
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1-1/2 pounds butternut squash, (1 small to medium), peeled, seeded and cut into 1-inch cubes, or 2 cups already prepared
- 2 tablespoons minced fresh thyme, or 2 teaspoons dried thyme
- 2 teaspoons ground cumin
- 2 cups shredded turkey, divided
- 2 cups frozen corn kernels
- 1 (15 ounce) can white beans, drained and rinsed well
- 2 tablespoons lime juice
- 1/2 teaspoon crushed red pepper
- Salt and freshly ground black pepper, to taste
Heat 1 tablespoon of oil in a Dutch oven over medium-high heat.
Add onion; cook, stirring often, until the onion 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 1-1/2 cups turkey, corn, and beans; return to a simmer and cook until the turkey is just warmed through, 3 to 4 minutes.
Add lime juice and crushed red pepper.
Meanwhile, heat remaining oil in a large skillet. Add remaining 1/2 cup shredded turkey in an even layer. Cook until meat becomes crispy on one side and remove from heat.
Season soup with salt and pepper. Top with crispy turkey and serve with sour cream, salsa and other accompaniments, if desired. read more words!
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