Butternut squash and corn provide naturally sweet flavor to this savory chicken soup.
Using rotisserie chicken makes it an easy meal to prepare on a busy weeknight.
Pro tip: Freeze leftover soup in individual portions using large muffin tins. Spray muffin tin with nonstick spray, then ladle soup into cups and freeze. When frozen, remove portions to a plastic bag or storage container. One serving equals about two frozen pieces.
Butternut Squash Soup With Roasted Chicken
Butternut squash and corn provide naturally sweet flavor to this Butternut Squash soup with roasted chicken.
- 1 tsp. olive oil
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 4 cups low-sodium organic chicken broth
- 2 Tbsp. chopped fresh thyme (or 2 Tbsp. dried thyme)
- Sea salt (or Himalayan salt) and ground white pepper (to taste; optional)
- 16 oz. rotisserie chicken breast, boneless, skinless, shredded
- 1 cup frozen corn (or roasted corn)
- 2 cups cubed butternut squash
Heat oil in medium saucepan over medium-high heat.
Add onion and bell pepper; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.
Add chicken broth and thyme. Season with salt and pepper if desired; cook, stirring occasionally, for 10 minutes.
Add chicken, corn, and squash; cook, stirring occasionally, for 5 to 8 minutes, or until squash is soft.
Divide evenly between eight serving bowls.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
2B Mindset Plate It!
A great protein and FFC as part of lunch.
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