Chicken Butternut Squash Soup
Chicken butternut squash soup is super simple to make. A stove top butternut squash soup swimming with juicy chicken and tender kale.
Ingredients
- 1 pound cooked chicken, shredded
- 420 grams cubed butternut squash (or 3 cups)
- 3 cup chicken broth
- 1 medium yellow onion, diced
- 3 cloves garlic, minced or pressed
- 4 tablespoon butter
- 1 cup kale, chopped
- 2 tablespoon honey (optional)
Instructions
- In a pot, sauté the garlic and onion together until browning start and the onions are translucent. Then, add in the butternut squash and broth.
- Cover the pot and allow it to simmer on low. Check the pot about every 5 minutes for the broth level and stir. Add a little at a time to avoid sticking. The squash will be soft enough to blend after 20 minutes.
- At this point, carefully transfer to a blender or use an immersion blender to blend all of the ingredients. Place the blended soup back on the eye on a low setting. Add in the shredded chicken, bouillon cube and the kale.
- Allow the chicken to heat up with the soup and the kale to wither. This will take about 5-10 minutes. Now, turn the heat off and add in the butter, then honey. Add salt and pepper to taste if needed.
- Allow the soup to cool a little then enjoy.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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