In a 6 quart pot, over medium heat, sauté the onion, pepper, and garlic in the olive oil for 5 minutes or until tender.
Add the ground turkey, thyme, oregano and worcestershire sauce and cook into crumbles, stirring the vegetables with the meat until browned, 8 minutes.
Stir in the butternut squash, tomatoes, broth, cider, tomato paste and rice and bring to a boil.
Cover and reduce to simmer for 20 minutes.
Stir in the corn and beans, cover and simmer for a remaining 10 minutes.
Serve with a topping of fresh cheese, avocado, a dollop of non-fat greek yogurt or diced tomatoes.