Butternut Squash Soup
SERVINGS 8
Ingredients
- 1 tsp. olive oil
- 1 medium onion chopped
- 1 medium bell pepper chopped
- 4 cups chicken broth
- 2 Tbsp. thyme or 2 Tbsp. dried thyme
- Sea salt or Himalayan salt
- salt & pepper to taste; optional
- 16 oz. chicken breasts rotisserie
- 1 cup corn or roasted corn
- 2 cups butternut squash cubed
Instructions
- Heat oil in medium saucepan over medium- high heat.
- Add onion and bell pepper; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.
- Add chicken broth and thyme. Season with salt and pepper if desired; cook, stirring occasionally, for 10 minutes.
- Add chicken, corn, and squash; cook, stirring occasionally, for 5 to 8 minutes, or until squash is soft.
- Divide evenly between eight serving bowls.
Notes
UPF: 1 Green, 1 Red
2B: A great protein and FFC as part of lunch.
