Butternut Squash Soup

Butternut Squash Soup

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Cook Time 25 minutes
Total Time 38 minutes
SERVINGS 8
Course Appitizer, Snacks & Sides, Dinner, Lunch, Side Dish
Cuisine American
Servings 8
Calories 126 kcal

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.

Nutrition

Calories: 126kcalCarbohydrates: 13gProtein: 14gFat: 3gSaturated Fat: 1gCholesterol: 36mgSodium: 500mgPotassium: 562mgFiber: 2gSugar: 2gVitamin A: 4379IUVitamin C: 44mgCalcium: 45mgIron: 2mg
Keyword appetizer, butternut squash, dinner, lunch, side dish, soup
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