Roasted Butternut Squash Soup with Chicken and Corn
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
One butternut squashone medium onionone large carrotone large celery stalk3 cloves garlicolive oilnutmegsalt/pepper2 boneless skinless chicken breasts6 cups chicken broth - low sodium1/2 bag of frozen corn
Makes 6 servings
Cut up the veggies into 2 inch cubes. Preheat oven to 400 degrees. Coat vegies with olive oil, salt and pepper. Roast in the oven for 45 minutes or until soft.
In a pot on the stove poach the chicken breasts in broth. Remove the breasts. Add the softened veggies to the broth. Using and immersion blender blend the veggies - or use a blender and blend until smooth in small batches.
Shred the chicken and return the soup and the chicken to the pot. Add the corn. Heat through. Season with nutmeg, salt and pepper.
Number of Servings: 6
Recipe submitted by SparkPeople user UPANDEDEM.
Cut up the veggies into 2 inch cubes. Preheat oven to 400 degrees. Coat vegies with olive oil, salt and pepper. Roast in the oven for 45 minutes or until soft.
In a pot on the stove poach the chicken breasts in broth. Remove the breasts. Add the softened veggies to the broth. Using and immersion blender blend the veggies - or use a blender and blend until smooth in small batches.
Shred the chicken and return the soup and the chicken to the pot. Add the corn. Heat through. Season with nutmeg, salt and pepper.
Number of Servings: 6
Recipe submitted by SparkPeople user UPANDEDEM.
Nutritional Info Amount Per Serving
- Calories: 210.4
- Total Fat: 5.6 g
- Cholesterol: 18.3 mg
- Sodium: 713.8 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 6.4 g
- Protein: 13.7 g
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