Butternut Squash Soup with Chicken

Butternut Squash Soup with Chicken
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Nutritional Info
  • Servings Per Recipe: 3
  • 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

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


Introduction

Autumnal Soup excellent for game day Autumnal Soup excellent for game day
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, chopped

    When 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.

Directions

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.