Name: Butternut Squash Cream Soup with Shredded Chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 medium organic butternut squash (cut into chunks); 2 stalks organic celery (cut into chunks); 2 organic carrots (cut into chunks); 1 medium yellow onion (cut into chunks); 1 tsp. Frontier Co-Op Fair Trade Organic Turmeric Root Powder; 18 - 36 oz. Pacific Foods Organic Unsalted Chicken Stock (or water); 1/2 tsp. Redmond Real Salt Ancient Fine Sea Salt; 4 Tbsp. heavy cream or coconut cream; Everything bagel seasoning (optional); Shredded kale (optional); Chili flakes (optional); 1/2 chicken breast (cut into 2-4 pieces); 2 tsp. fresh garlic; 1 tsp. Simply Organic Oregano; 1 tsp. Frontier Co-op Organic Thyme Leaf Fancy Grade French Type; 1 tsp. Redmond Real Salt Ancient Fine Sea Salt; 1 tsp. black pepper; 1 tsp. olive oil; 2 tsp. Bragg Organic Raw Apple Cider Vinegar; 1 cup water

A heaping bowl of this vibrantly colored soup brings the spirit of fall to your kitchen table. Made with high-antioxidant winter squash, each velvety bowl of deliciousness is garnished with flavorful shredded chicken and topped with your favorite customizations. Try including a sprinkle of everything bagel seasoning, some crunchy shredded kale or give it a kick with a dash of chili flakes. Cozy, comforting and brimming with personalized flavor, it’s an absolute must-have this season.

Butternut Squash Soup Garnished with Shredded Chicken, Kale & Everything Bagel Seasoning Next to Pumpkin Decoration and Cup of Extra Soup | Vitacost Blog

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Butternut Squash Cream Soup with Shredded Chicken

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 4

Calories 319 kcal

Author Iso Rapalo

Ingredients

1 medium organic butternut squash cut into chunks
2 stalks organic celery cut into chunks
2 organic carrots cut into chunks
1 medium yellow onion cut into chunks
1 tsp. Frontier Co-Op Fair Trade Organic Turmeric Root Powder
18 - 36 oz. Pacific Foods Organic Unsalted Chicken Stock or water
1/2 tsp. Redmond Real Salt Ancient Fine Sea Salt
4 Tbsp. heavy cream or coconut cream
Everything bagel seasoning optional
Shredded kale optional
Chili flakes optional

Shredded chicken

1/2 chicken breast cut into 2-4 pieces
2 tsp. fresh garlic
1 tsp. Simply Organic Oregano
1 tsp. Frontier Co-op Organic Thyme Leaf Fancy Grade French Type
1 tsp. Redmond Real Salt Ancient Fine Sea Salt
1 tsp. black pepper
1 tsp. olive oil
2 tsp. Bragg Organic Raw Apple Cider Vinegar
1 cup water

Instructions

In stockpot over medium-high heat, combine butternut squash, celery, carrots, onion, turmeric and salt. Add enough chicken stock or water to cover all ingredients in pot. Cook 20 to 30 minutes, until very tender.
Using an immersion blender or high-performance blender, blend mixture; return to pot.
Meanwhile, in separate pot, combine all shredded chicken ingredients. Boil 20 to 25 minutes, until thoroughly cooked and tender. Using two forks, shred chicken; set aside. Strain leftover liquid; reserve for future use.
Stir heavy cream into soup; continue cooking 5 minutes. If soup needs more flavor, add reserved chicken broth.
To serve, pour into bowl. Garnish with shredded chicken breast, a sprinkle of everything bagel seasoning, chopped kale and chili flakes, if desired.

Recipe Notes

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Nutrition Facts

Butternut Squash Cream Soup with Shredded Chicken

Amount Per Serving

Calories 319 Calories from Fat 78

% Daily Value*

Fat 8.7g13%

Saturated Fat 3.5g18%

Cholesterol 92mg31%

Sodium 289mg12%

Potassium 1465mg42%

Carbohydrates 31.3g10%

Sugar 7.9g9%

Protein 30.7g61%

Calcium 60mg6%

Iron 9mg50%

* Percent Daily Values are based on a 2000 calorie diet.