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Apple Butternut Squash Soup

By: abheeshta
Region: American
Dish:Vegetarian - Soups


2 tbsp olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
4 tsp chili powder
3 tsp cumin powder
1½ tsp ground thyme
½ tsp ground chipotle powder
⅛ tsp smoked paprika
2 bay leaves
1 lb extra lean ground turkey breast
1 tsp salt
1 (28oz) can ground tomatoes (no added oil or sugar)
1 tbsp tomato paste
4 cups fat free chicken broth
1 bottle (12oz) of dark beer of your choice
2 tbsp chopped green chilies (optional)
4 large (l lb -13 oz) cans small red beans, rinsed well and drained
3 tbsp stone ground corn meal
1 tbsp balsamic vinegar


1. Heat oil in a large cast iron dutch oven (I like Le Creuset but any heavy bottom deep pan will do) over high heat, add the garlic and onion, and sauté for 4-5 minutes.

2. Add the chili powder, ground cumin, thyme, chipotle, smoked paprika, and bay leaves and continue to sauté over medium heat for another 5 minutes.

3. Add the ground turkey & salt and brown for a few more minutes while stirring constantly, so the turkey doesn’t clump.

4. Add canned ground tomatoes, tomato paste, chicken broth, beer, and green chilies (if using). Bring to a boil, reduce heat, and continue to simmer for a few minutes.

5. Add the drained beans to the pot and stir gently.

6. Continue to simmer covered for another 25-30 minutes.

7. Add the stone ground corn meal and balsamic vinegar and stir.

8. Turn off the heat and keep covered until ready to serve.


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