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.
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Servings: 6 serving
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.
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