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Butternut Squash Chicken Soup Recipe

I've not posted a recipe in a while, so I thought I'd post this earthy lil' dish that's as tasty as it is filling. It takes a little bit of prep work, but it's totally worth it. Even my kiddos like it! And I'm fairly certain that it's probably even good for you too... Maybe. Ok well, it tastes good anyway!

Butternut Squash Chicken Soup
(makes approximately 10 servings)

1 large butternut squash
2 large carrots (peeled)
2 apples (peeled & cored) ~ I use granny smith
1/2 large yellow onion
1 lbs boneless/skinless chicken
1 tbsp minced garlic
Approx. 2 tbsp Olive oil
6 cups vegetable or chicken broth
1 tbsp cinnamon
2 tsp cumin
1 tsp nutmeg
1/2 tsp ginger
1 cup almond milk
Parmesan cheese

Brush the squash and carrots with olive oil and roast in the oven at 400 degrees ~ (50 mins if squash is cut in half or 25 mins if it's cubed) *Conserve the butternut squash seeds*

Dice the onion and apple and saute them together in olive oil.  Once softened, set aside.

Using the same pan, cook the garlic & chicken breast until the juices run clear. Dice it up and set aside.

Once squash and carrots are roasted, peel the squash!!

Now it's time to blend everything together ~ (minus the chicken).

Add the squash & carrots, apples & onions, and broth in a blender or food processor to puree everything to a creamy consistency ~ (I have a magic bullet, so I do this part in small batches).

Pour the soup mixture into a large pot, adding the chicken and the spices.

Stir everything together and bring to a boil. Once at a boil, turn it down to a simmer. Finish the soup with the almond almond milk and simmer for 10 more mins.

*While the soup is simmering those last 10 minutes, toast the reserved seeds in the oven for 5-10 mins at 400 degrees. When they're done (golden brown and crunchy), toss them in a bit of salt.*

Ladle the soup into bowls and top with desired amount of Parmesan & toasted seeds. Enjoy!

©Flippa Bird
{Just a note: You can freeze leftover soup for eating later on. Hooray!}
Pic & Recipe By: Me

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