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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 101.0
  • Total Fat: 1.5 g
  • Cholesterol: 21.7 mg
  • Sodium: 76.4 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 3.2 g
  • Protein: 11.0 g

View full nutritional breakdown of Butternut Chicken Soup calories by ingredient
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Butternut Chicken Soup

Submitted by: SHELBSYD

Number of Servings: 6


    3 Cups Butternut Squash
    1/3 Cup Onion- Diced
    1 tsp Olive Oil
    1/4 tsp Black Pepper
    1/4 tsp Salt
    1/4 tsp Cinnamon
    1/4 tsp Cayenne Pepper
    8oz Chicken Breast- Cut up into bite size pieces
    Dash Salt
    Dash Pepper
    4 Cups Chicken Broth - Low Sodium
    1/4 tsp. Nutmeg


Preheat oven 400

On baking pan add Butternut Squash, Onion, 1/4 tsp. Olive Oil, Black Pepper, Salt, Cinnamon & Cayenne Pepper. Bake for 30 minutes, flipping half way through. Once squash is fork tender add to a large pot.

In a skillet add chicken, 1/4 tsp. olive oil and a dash of salt and pepper. Cook until chicken is cooked through.

Add chicken to pot with squash, add chicken broth and nutmeg. Turn heat to medium and cook until it reaches a boil. Taste, add additional salt & pepper if needed.

Using an hand blender, blend until creamy or you can use a potato masher,your soup maybe a little more chunkier.

Serving Size: 6 - 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user SHELBSYD.

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