California Bistro Bisque

  • Yield: 4
  • Prep: 15 mins
  • Cook: 16 mins


1pound ground turkey
1cup diced peeled butternut squash
1/2cup chopped red bell pepper
1teaspoon minced ginger root
1whole clove garlic, minced
1/4teaspoon crushed red pepper
2tablespoons all-purpose flour
2cups fat free low sodium chicken broth
1cup shelled edamame
1/2cup broken baby corn
1can 14 ounces light unsweetened coconut milk
2/3cup sliced California black ripe olives
2whole green onions, minced
1cup packed torn watercress, tough stems removed
2tablespoons snipped thyme
2tablespoons pumpkin seeds for garnish


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.