This low-fat harvest-flavored soup is the perfect use for Thanksgiving leftovers!

ingredients
3    cups   cubed peeled butternut or acorn squash or pumpkin (3/4-inch cubes)
1      medium sweet onion, cut into thin wedges
2    tablespoons   canola oil
1    pound   skinless, boneless turkey breast tenderloin, cut into 3/4-inch pieces
2    14 1/2ounce cans  reduced-sodium chicken broth
3/4   cup   thinly sliced carrot (1 large)
1/2   cup   dried cranberries
1/4   teaspoon   ground cinnamon
2    teaspoons   snipped fresh sage
1    teaspoon   snipped fresh thyme
6    tablespoons   chopped pecans, toasted (optional)
directions
Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with foil. Toss squash and onion with 1 tablespoon of the oil in the prepared baking pan. Roast, uncovered, for 20 to 25 minutes or until squash is tender and lightly browned, gently tossing once. Remove from oven.
Meanwhile, in a 4-quart Dutch oven heat the remaining 1 tablespoon oil over medium heat. Add turkey pieces. Cook and stir to brown turkey on all sides. Carefully add broth, carrot, cranberries, and cinnamon to pan. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until turkey is done and carrot is tender. Stir in roasted squash mixture, sage, and thyme. Heat through.
To serve, ladle soup into bowls. If desired, garnish individual servings with toasted pecans.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 203, Fat, total (g) 5, chol. (mg) 33, sat. fat (g) 1, carb. (g) 23, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 12, pro. (g) 17, vit. A (IU) 9766.64, vit. C (mg) 20.08, Thiamin (mg) 0.1, Riboflavin (mg) 0.05, Niacin (mg) 2.17, Pyridoxine (Vit. B6) (mg) 0.22, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 588, Potassium (mg) 485, calcium (mg) 60.58, iron (mg) 1.62, Fruit () 0.5, Starch () 1, Lean Meat () 2, Fat () 1, Mark as Free Exchange () 0, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet