Description
A delicious and creamy soup made with chicken and butternut squash, perfect for chilly days.
Ingredients
Scale
- 1 pound butternut squash, peeled and diced
- 1 pound cooked chicken, shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add diced butternut squash and chicken, stirring for a few minutes.
- Pour in the chicken broth and bring to a boil. Reduce heat and let simmer until squash is tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream, salt, pepper, and paprika. Heat through and serve warm.
Notes
- For added flavor, consider garnishing with fresh herbs.
- This soup can be frozen for up to three months.
- Adjust seasoning to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 75mg