Ingredients
3 shallots, thinly sliced1 teaspoon olive oil3 cups reduced-sodium chicken broth3 cups cubed peeled butternut squash (3/4-inch cubes)2 medium red potatoes, cut into 1/2-inch cubes1-1/2 cups water2 teaspoons minced fresh thyme1/2 teaspoon pepper2 whole cloves3 cups cubed cooked turkey breast
Preparation
In a large saucepan coated with cooking spray, cook shallots in oil over medium heat until tender. Stir in the broth, squash, potatoes, water, thyme and pepper.
Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Stir into soup. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Stir in turkey; heat through. Discard spice bag.
