Leftover Turkey and Veggie Soup

1. Saute 1 cup diced onion, 2 cloves of minced garlic, 1/2 cup diced celery, and 1/2 cup diced carrots in 2 tbsp olive oil for 3 minutes.
2. Add 1 diced zucchini and 1 diced squash to the mixture and saute for 7 minutes, seasoning with garlic salt and pepper.
3. Add 2 (32oz) cartons of broth. Cover and simmer on low for 10-15 minutes.
4. Add 2 cups of diced turkey or chicken, 1 cup sliced Bella mushrooms, one can of diced tomatoes, and 1 big handful of spinach.
5. Season again to taste with salt and pepper, and add a dash of cayenne and crushed red pepper for a little heat.
6. Add the juice of 1 lemon. Cover and cook until mushrooms are tender, about 7 minutes.
7. Taste to adjust seasonings. Serve and enjoy!