Today we have a WINNING recipe for you so that you can be FIT FOR DUTY and FIT FOR LIFE!

Today’s WINNING recipe to meet Coach JC’s 10 WINNING Habits is turkey-and-squash soup. Where is my lean protein? Did I earn my starchy carbs?

Here is a great way to use some of that left over Thanksgiving turkey. This Southwestern-inspired turkey-and-squash soup gets a little kick from crushed red pepper and some zing from fresh lime juice.

INGREDIENTS:

• 2 teaspoons canola oil
• 2 leeks, trimmed, chopped and rinsed
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 4 cups reduced-sodium chicken broth
• 1 1/2 pounds butternut squash, (1 small to medium), peeled, seeded and cut into 1-inch cubes
• 2 tablespoons minced fresh thyme, or 2 teaspoons dried thyme
• 1 1/2 teaspoons ground cumin
• 1 pound left over turkey, cut into 1/2-by-2-inch strips
• 2 cups frozen corn kernels
• 2 tablespoons lime juice
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• Freshly ground pepper, to taste

PREPARATION:

Heat oil in a Dutch oven over medium-high heat. Add leeks and bell pepper; 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 crushed red pepper. Season with salt and pepper.

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THE FIT FIRST RESPONDER FAMILY