Creamy Chicken and Butternut Squash Soup
2 qtchicken broth
1/2-1 lbchicken , cut in bite sized pieces
2 ccubed butternut squash
1 csliced celery
1/2 cchopped sweet peppers(red, green, yellow, or combo)
1/2 tsproasted chicken seasoning blend(or 1/4t ea. garlic powder and onion powder and a pinch of sage)
·salt and pepper to taste
1 cchoppe spinach, kale or other green(optional-i tend to add greens to a lot of my soups, but it's just as good if you leave it out!)
2 Tbspcream or half and half
How to Make Creamy Chicken and Butternut Squash Soup
- Combine broth, chicken, squash, celery, pepper, seasoning blend and salt and pepper to pot. Bring to a boil, reduce heat and simmer for about 30-45 min. until chicken and veggies are desired tenderness. Stir in greens, if using, and cook until just wilted down, a minute or two more. Taste and adjust seasonings as necessary. Stir in butter and cream.
- *This is not a thick cream soup. If you prefer it thicker, you would have to add some flour or cornstarch dissolved in a little cold water at the end when you add the cream.
*This recipe also works well in the crockpot if you want a fix-it-and forget it meal, and in the pressure cooker if you need it in a hurry!