California Bistro Bisque

  • Yield 4
  • Prep 15 mins
  • Cook 16 mins


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



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