Chicken and Butternut Squash Soup

Chicken and Butternut Squash Soup

With the weather getting slightly colder, I thought it was time to break out the soup recipes.  I love root veggies and sweet potatos
Total Time: 38 min.

Prep Time: 15 min.

Cooking Time: 23 min.

Yield: 8 servings, about 1 cup each

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)

8 oz rotisserie chicken breast, boneless, skinless, shredded

1 cup frozen corn (or roasted corn)

2 cups cubed butternut squash

1. Heat oil in medium saucepan over medium-high heat.

2. Add onion and bell pepper; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.

3. Add chicken broth and thyme. Season with salt and pepper if desired; cook, stirring occasionally, for 10 minutes.

4. Add chicken, corn, and squash; cook, stirring occasionally, for 5 to 8 minutes, or until squash is soft.

5. Divide evenly between eight serving bowls.
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


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