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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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You can make this as a lower carb soup, or turn it into a stew by adding couscous. Ingredients:
1 lb extra lean ground turkey breast |
2 cups butternut squash, peeled and cut into 1 pieces (10 oz) |
1 cup chopped onion (7 oz) |
3/4 cup sliced carrot (3 oz) |
1 medium zucchini, cubed (5 oz) |
1/4 cup raisins (40g) |
2 cups fat-free chicken broth |
1 cup water |
1 (14 1/2 ounce) can petite diced tomatoes |
1 garlic clove, minced |
3 teaspoons cumin |
1 1/2 teaspoons ginger |
2 1/2 teaspoons cinnamon |
1/2 teaspoon salt |
1 teaspoon dried cilantro |
hot cooked couscous, for serving (optional) |
Directions:
1. In a large stockpot, sauté garlic and onion for 2-3 minutes. Add ground turkey and cook. When the turkey is cooked about halfway, add the butternut squash and carrots and cook for about 7 minutes over medium heat, mixing and continuing to break up turkey.
2. Stir in all spices and cook, mixing, for 2 minutes.
3. Add tomatoes, raisins, water, and broth. Bring to a boil, cover, and reduce heat to low. Simmer approximately 20 minutes, until vegetables are softened.
4. Add zucchini and simmer another 5-10 minutes.
5. To serve, add 1/2 cup cooked couscous to each bowl and pour stew on top of couscous.
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