Name: Butternut squash and chicken soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken thigh, patted dry and diced into 3/4-inch pieces; 5 oz frozen butternut squash; 3/4 cup chicken bone broth; 1/4 medium yellow onion, diced; 1 clove garlic, minced; 1 tsp olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme; 1 tbsp fresh parsley, chopped; 3/4 tsp lemon juice

Instructions

Prep 15 min · Cook 10 min

Heat half the olive oil in a medium saucepan over medium heat. Add the onion and sauté for 5 minutes until softened. Stir in the garlic, thyme, and half the salt and pepper, cooking for 1 minute until fragrant.
Add the frozen butternut squash and chicken bone broth to the saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes until the squash is very tender.
While the soup simmers, heat the remaining oil in a skillet over medium-high heat. Season the chicken pieces with the remaining salt and pepper. Add the chicken to the pan in a single layer and cook for 5 to 6 minutes, stirring occasionally, until browned and cooked through. Done when opaque in the center, 165°F.
Transfer the squash and broth to a blender. Blend on high until completely smooth. Stir in the lemon juice and taste, adding a pinch of salt if needed. Return the soup to the saucepan to keep warm if serving later.
Pour the creamy soup into a bowl. Top with the seared chicken pieces and garnish with fresh parsley.

Nutrition

Ingredients

Instructions

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