Butternut squash and corn give naturally sweet flavor to this savory chicken soup. Using rotisserie chicken makes it an easy meal to prepare on a busy weeknight. 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 2 frozen pieces.
Roasted Chicken and Butternut Squash Soup
- 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)
- 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.
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