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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.

Roasted Chicken and Butternut Squash Soup

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By: Team Beachbody
Posted in: Main Course
Servings
8 Servings
Prep Time
15 mins
Cook Time
23 mins

Ingredients

  • 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

Instructions

  1. Heat oil in medium saucepan over medium-high heat.

  2. Add onion and bell pepper; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.

  3. Add chicken broth and thyme. Season with salt and pepper if desired; cook, stirring occasionally, for 10 minutes.

  4. Add chicken, corn, and squash; cook, stirring occasionally, for 5 to 8 minutes, or until squash is soft.

  5. Divide evenly between eight serving bowls.

Recipe Notes

Tip:
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.

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The Nutrition Facts box below provides estimated nutritional information for this recipe.

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