Although hearty with lots of nutritious vegetables and turkey, this soup is also light and luscious. —Denise LaRoche, Hudson, New Hampshire
- 3 shallots, thinly sliced
- 1 teaspoon olive oil
- 3 cups reduced-sodium chicken broth
- 3 cups cubed peeled butternut squash (3/4-inch cubes)
- 2 medium red potatoes, cut into 1/2-inch cubes
- 1-1/2 cups water
- 2 teaspoons minced fresh thyme
- 1/2 teaspoon pepper
- 2 whole cloves
- 3 cups cubed cooked turkey breast
- In a large saucepan coated with cooking spray, cook shallots in oil over medium heat until tender. Stir in the broth, squash, potatoes, water, thyme and pepper.
- Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Stir into soup. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Stir in turkey; heat through. Discard spice bag. Yield: 6 servings (2 quarts).
Originally published as Butternut Turkey Soup in Healthy Cooking October/November 2011, p60
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