Roasted Chicken and Butternut Squash Soup
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.
- 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.
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.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
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