Butternut Turkey Soup

• 3 shallots, thinly sliced
• 1 teaspoon olive oil
• 3 cups reduced-sodium chicken broth
• 3 cups cubed peeled butternut squash (3/4-inch cubes)
• 2 medium red potatoes, cut into 1/2-inch cubes
• 1-1/2 cups water
• 2 teaspoons minced fresh thyme
• 1/2 teaspoon pepper
• 2 whole cloves
• 3 cups cubed cooked turkey breast

1. 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.
2. 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.

shallots, olive oil, chicken broth, butternut squash, red potatoes, water, thyme, pepper, cloves, turkey breast

Taken from www.tasteofhome.com/recipes/butternut-turkey-soup/ (may not work)