Turkey and Squash Soup

Servings 4 Serves


  • 2 tablespoons olive oil
  • 1/2 large onion diced
  • 4 medium cloves garlic minced
  • 1 large zucchini chopped
  • 1 large summer squash chopped
  • 2 large red bell peppers de-seeded, de-ribbed and chopped
  • 2 14.5-oz. cans fire-roasted tomatoes
  • 1 14-oz. can coconut cream
  • 2 cups low sodium chicken broth or use homemade
  • 3 cups browned ground turkey
  • Sea salt and freshly ground black pepper to taste
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin


  • DO-AHEAD TIP: Brown and drain ground turkey.
  • In a large saucepan with a tight-fitting lid, heat olive oil over medium heat until hot. Add onion, garlic, zucchini, squash and bell peppers; cook for 10 minutes, stirring occasionally.
  • Add remaining ingredients (tomatoes through cumin), Bring mixture to a boil then reduce heat, cover and simmer for 30 minutes or until vegetables are slightly tender. Serve hot.


SERVING SUGGESTION: A big salad of chopped Romaine lettuce, sliced red onion and avocado, tossed with Leanne’s Basic Vinaigrette.
NUTRITION: per serving: 757 Calories; 57g Fat; 43g Protein; 27g Carbohydrate; 7g Dietary Fiber; 134mg Cholesterol; 484mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 3 Vegetable; 8 1/2 Fat. Points: 21
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