From Eating Well
1 tablespoon extra virgin olive oil
2 leeks, trimmed, chopped and rinsed
1 red pepper, diced small
3 cloves garlic, minced
4 cups chicken broth
1 1/2 pounds butternut squash, peeled, seeded and cut into 1/2-inch cubes
2 teaspoons thyme
1 1/2 teaspoons cumin
1 pound turkey cutlets, diced small, or cooked turkey
2 cups corn
2 tablespoons lime juice
Sea salt and pepper to taste
Heat oil in a large pot over medium-high heat. Add leeks and pepper and cook, stirring often, until the vegetables 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 turkey and corn; return to a simmer and cook until the turkey is just cooked through, 3 to 4 minutes. Add lime juice and season with salt and pepper.
How to peel butternut squash:
cut ends off with a large, sharp chef’s knife, then cut squash in half width-wise. Place one half on cutting board and peel strips of skin starting from the top and pushing down. Repeat with other half. Scoop out seeds, cut into slabs, and then into dices.