Butternut Squash Soup with Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Wash and prick several times a whole butternut squash. Put on a paper towel in microwave. Cook on high for 5 minutes. Take out and let cool. 1 lb 10 oz Butternut Squash Use a vegetable peeler to take off skin from squash. Cut off bottom and scrape out seeds and thread mass. Then cut squash into 1 inch cubes. Add to crockpot. Cover and cook. Add squash to crockpot on high setting for 3 hours (6 on low) along with 1 cup, chopped Onions, raw 4 cloves Garlic 4 cup (8 fl oz) Water, tap 0.25 tsp Pepper, red or cayenne 1 tbsp Parsley, dried 2 Tbs Basil 8 ounces Chicken Breast (cooked), no skin, roasted, choppedWhen time is up, take a metal measuring cup to mush up the cooked squash or add to a blender if you like it velvety smooth.
Crockpot instructions given.
Could be stovetop also, but shorter time.
Buying precut butternut squash saves time.
Microwaving squash saves money.
Serving Size: Makes 6 one cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user REVCORNIE.
Number of Servings: 3
Recipe submitted by SparkPeople user REVCORNIE.
Nutritional Info Amount Per Serving
- Calories: 214.7
- Total Fat: 2.3 g
- Cholesterol: 46.8 mg
- Sodium: 60.0 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 7.1 g
- Protein: 20.1 g
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