Butternut Squash and Chicken Soup (One Pot)
Loaded with flavor, this Butternut Squash and Chicken Soup is the perfect fall recipe. The tender squash tastes amazing with the boneless skinless shredded chicken thighs. The broth is well seasoned with warm spices like cumin and paprika which takes this recipe to the next level. You have to give this recipe a try!
Servings: 4 servings
Calories: 342kcal
Equipment
- 1 Dutch oven
Ingredients
- 1 lb. boneless skinless chicken thighs Smart Chicken
- 2 tablespoons avocado oil
- 1 medium yellow onion diced small
- 2 cloves garlic minced
- 1 medium red bell pepper diced small
- 3-4 cups butternut squash diced
- 1.5 teaspoons cumin
- ½ teaspoon paprika
- pinch kosher salt to taste, about ¼ - ½ teaspoon
- few turns cracked black pepper to taste
- 4-5 cups low sodium chicken broth
- 1 can corn kernels 8.5 ounce can, drained
- 1 tablespoon lime juice fresh squeezed
- fresh cilantro as garnish
- sliced jalapeño as garnish, optional
Instructions
How to Make Butternut Squash Chicken Soup
- Heat avocado oil in a soup pot or Dutch oven. Add the diced onion and minced garlic. Sauté until soft, then add the diced red bell pepper and diced butternut squash. Sauté for 2-3 minutes.
- Next, add the chicken thighs and season with cumin, paprika, kosher salt, and cracked black pepper. Add the low sodium chicken broth and stir well. Bring to a light boil and cover. Cook for 30 minutes then remove the chicken from the pot. Shred the chicken and add it back in.
- Finally, you’ll add the corn kernels and lime juice. Taste and adjust seasoning as needed. Once the corn is warmed through serve the soup hot with cilantro and sliced jalapeno.
Notes
Store leftovers in an airtight container in the refrigerator for three to four days. Reheat leftovers in the microwave or in a pot on the stovetop until warmed through.
Nutrition
Serving: 1serving or 1/4 of the entire pot of soup. | Calories: 342kcal | Carbohydrates: 28g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 288mg | Potassium: 1048mg | Fiber: 4g | Sugar: 7g | Vitamin A: 12175IU | Vitamin C: 65mg | Calcium: 90mg | Iron: 3mg