You are here: Home » Recipes » California Bistro Bisque California Bistro Bisque Recipe by RChan13 Yield 4 Prep 15 mins Cook 16 mins PrintEmail Ingredients 1 pound ground turkey1 cup diced peeled butternut squash1/2 cup chopped red bell pepper1 teaspoon minced ginger root1 whole clove garlic, minced1/4 teaspoon crushed red pepper2 tablespoons all-purpose flour2 cups fat free low sodium chicken broth1 cup shelled edamame1/2 cup broken baby corn1 can 14 ounces light unsweetened coconut milk2/3 cup sliced California black ripe olives2 whole green onions, minced1 cup packed torn watercress, tough stems removed2 tablespoons snipped thyme2 tablespoons pumpkin seeds for garnish Instructions Brown the turkey in a large nonstick skillet over medium heat for 5 minutes or till no longer pink, breaking up into 3/4 inch crumbles. Add the squash, bell pepper, ginger root, garlic and crushed pepper. Cook 4 minutes, then stir in the flour and cook, stirring 1 minute. Add the broth, edamame, corn and coconut milk. Cover and simmer 5 minutes. Stir in the olives, onions, watercress and thyme; cook 1 minute more. Garnish each serving with pumpkin seeds.