BUTTERNUT TURKEY SOUP

Butternut Turkey Soup image

Although chock-full of lots of nutritious vegetables and turkey, this soup is also light on calories. -Denise LaRoche, Hudson, New Hampshire

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 6 servings (2 quarts).

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 192 calories, Fat 2g fat (0 saturated fat), Cholesterol 60mg cholesterol, Sodium 332mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges