NUTRITION

SERVINGS

INGREDIENTS

3 oz Ground chicken

1 tbsp Olive oil

1 tbsp Unsalted butter

1 medium Yellow onion

3 clove Garlic

2 cup Butternut squash

1 medium Yellow potato

1 cup Carrots

3 cup Chicken broth

0.5 tsp Ground cinnamon

0.25 tsp Ground nutmeg

0.5 tsp Ground cumin

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat olive oil in a large skillet over medium-high heat and brown the ground chicken until fully cooked.

• 2

  Add the butter and diced onion to the skillet, sautéing until the onion is translucent and fragrant.

• 3

  Stir in the minced garlic, cinnamon, nutmeg, cumin, salt, and pepper, cooking for 1 minute to bloom the aromatic spices.

• 4

  Transfer the chicken and onion mixture into the slow cooker.

• 5

  Add the cubed butternut squash, diced potato, sliced carrots, and chicken broth to the slow cooker.

• 6

  Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the vegetables are fork-tender.

• 7

  For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks of chicken and vegetables intact.

• 8

  Serve warm in large bowls.