Chicken Butternut Soup
Try this Chicken Butternut Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- salt and pepper
- 3 tablespoons olive oil
- 4 cups baby spinach
- 4 cups butternut squash peeled and cubed
- 2 carrots, cut into 2 inch pieces
- 1 sweet onion peeled and quartered
- 4 cups chicken broth (i like the imagine variety)
- 2 cups shredded cooked chicken (rotisserie chicken works
- Carbohydrate 11.6366666666667 g
- Cholesterol 0 mg
- Fat 1.858833334057 g
- Fiber 2.30666667620341 g
- Protein 1.50533333333333 g
- Saturated Fat 0.265210000099924 g
- Serving Size 1 1 Serving (115g)
- Sodium 31.8471788194589 mg
- Sugar 9.32999999046326 g
- Trans Fat 0.104097500019597 g
- Calories 62 calories
Preheat oven to 425 and line a rimmed baking sheet with foil.Toss the squash, carrots and onion with olive oil. Spread in a single layer on the baking sheet and season with salt and pepper. Roast until tender, about 30 minutes.Add the veggies to a blender along with the chicken broth. Puree until smooth (you can do this in batches if you need to.Pour the puree into a large saucepan. Add the chicken and spinach and simmer until the spinach is wilted. You can add more chicken broth to thin out the soup if you like.Season to taste with salt and pepper and serve!
