2 tsp canola oil
3 Medium shallots, minced
3 c TURKEY BROTH or low-sodium chicken broth
1-1/2 c cold water
3 c peeled and cubed butternut squash
2 Medium red potatoes, cubed
3 to 5 Sprigs fresh thyme
4 Whole peppercorns
2 Whole cloves
3 c cubed COOKED TURKEY BREAST
Heat oil in a large saucepan over medium heat. Add shallots and sauté just until they are tender.
Add poultry broth, cold water, butternut and potato cubes to saucepan.
Place thyme, peppercorns and cloves on a double layer of cheesecloth and tie it closed. Add to broth. Cover and simmer gently for 10-15 minutes or until vegetables are tender.
Add cooked turkey and heat only another 4 to 5 minutes.
Remove cheesecloth bag and serve immediately.