Lunch: Harvest Turkey Soup

When only a classic, home-style soup will do, give this one a try. Butternut squash and cloves give it a new twist. A dab of butter adds unexpected richness.

Ingredients

1 tsp. olive oil
1 lb. turkey breast cutlets
3 shallots
3 1/2 c. chicken stock
1 c. water
2 medium red potatoes
1 lb. butternut squash
1/2 tsp. fresh thyme leaves plus thyme sprigs for garnish
2 whole cloves
1 tsp. butter
Salt and pepper to taste

Instructions

Heat the oil in a 6-quart pot over medium-high heat for 1 minute. Add the turkey and shallots and sauté until the turkey is lightly browned.
Stir in the stock, water, potatoes, squash, and thyme. Place the cloves in a mesh tea ball or tie them up in cheesecloth; add to the pot. Cover and bring to a boil. Reduce the heat and simmer until the turkey is cooked through and the potatoes and squash are tender, about 15 minutes. Discard the cloves. Stir in the butter. Taste and season with salt and pepper if needed. Garnish with thyme sprigs.

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