Chicken Butternut Soup
If you have about 45 minutes to spend in the kitchen, Chicken Butternut Soup might be a tremendous gluten free, dairy free, paleolithic, and primal recipe to try. One serving contains 212 calories, 13g of protein, and 11g of fat. For $1.41 per serving, you get a main course that serves 6. This recipe is liked by 11 foodies and cooks. If you have salt and pepper, chicken broth, shredded chicken, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. It is brought to you by Framed Cooks. Overall, this recipe earns a pretty good spoonacular score of 76%. If you like this recipe, you might also like recipes such as Chicken Butternut Squash Soup, Moroccan Butternut Chicken Soup, and Butternut Squash Soup with Chicken.
Servings: 6
Ingredients:
4 cups baby spinach
4 cups butternut squash, peeled and cubed
2 carrots, cut into 2 inch pieces
4 cups chicken broth (I like the Imagine variety)
3 tablespoons olive oil
Salt and pepper
2 cups shredded cooked chicken (rotisserie chicken works great if you don't have leftovers)
1 sweet onion, peeled and quartered
Equipment:
baking sheet
aluminum foil
oven
blender
sauce pan
Cooking instruction summary:
Preheat oven to 425 and line a rimmed baking sheet with foil.Toss the squash, carrots and onion with olive oil. Spread in a single layer on the baking sheet and season with salt and pepper. Roast until tender, about 30 minutes.Add the veggies to a blender along with the chicken broth. Puree until smooth (you can do this in batches if you need to.Pour the puree into a large saucepan. Add the chicken and spinach and simmer until the spinach is wilted. You can add more chicken broth to thin out the soup if you like.Season to taste with salt and pepper and serve!
Step by step:
1. Preheat oven to 425 and line a rimmed baking sheet with foil.Toss the squash, carrots and onion with olive oil.
2. Spread in a single layer on the baking sheet and season with salt and pepper. Roast until tender, about 30 minutes.
3. Add the veggies to a blender along with the chicken broth. Puree until smooth (you can do this in batches if you need to.
4. Pour the puree into a large saucepan.
5. Add the chicken and spinach and simmer until the spinach is wilted. You can add more chicken broth to thin out the soup if you like.Season to taste with salt and pepper and serve!
Nutrition Information:
covered percent of daily need
Related Videos:
How to Meal Prep - Ep. 38 - CHICKEN & BUTTERNUT SQUASH SOUP
