foolproofliving

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.