Chicken Butternut Squash Soup Recipe
Serves 615 mins prep30 mins cook
Butternut Squash chicken soup combines the heartiness of chicken thighs with the warmth of homemade soup. Great for a chilly evening, this one-pot meal is both nourishing and flavorful.
0 servings
What you need

white onion

red bell pepper

tsp ground cumin
clove garlic

lb skinless boneless chicken thighs

cup butternut squash
cup chicken broth

tsp kosher salt

tsp black pepper

tbsp lemon juice
tbsp fresh parsley

tbsp pumpkin seeds
Instructions
0 Heat olive oil in a large, heavy bottom pot over medium-high heat. Add in onion, pepper, and cumin. Cook, stirring occasionally, until vegetables are softened, 5-6 minutes. 1 Stir in the garlic and cook, stirring constantly, for 1 more minute. 2 Add in the chicken, cubed butternut squash, chicken stock, salt and pepper. Give it a stir. 3 Put the lid on and bring it to a boil. As soon as it comes to a boil, turn down the heat to low, put the lid back on, and let it simmer for 20-25 minutes or until the chicken is fully cooked. Feel free to stir it once or twice during the cooking process. 4 Using a slotted spoon, remove the chicken from the soup and shred it (or cut it into cubes). Set the now-shredded chicken aside. 5 Ladle 4-5 cups of the soup mixture into a large heatproof bowl. Using an immersion blender, blend until smooth. 6 Transfer the pureed soup back into the pot along with the shredded chicken. Taste for seasoning and add more if necessary. 7 Bring the soup to one last boil. 8 Stir in the lemon juice and parsley. Ladle into bowls, garnish with the additional parsley and pumpkin seeds (if desired), and serve with lemon wedges on the side.View original recipe

