Description
A quick and healthy butternut squash and chicken soup that’s ready in just 15 minutes. This creamy bisque is packed with flavor and nutrients.
Ingredients
- 1 tbsp olive oil
- 1 lb cooked chicken breast, shredded
- 2 cups butternut squash puree
- 3 cups low-sodium chicken broth
- 1/2 cup coconut milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add shredded chicken and sauté for 2 minutes.
- Stir in butternut squash puree and chicken broth.
- Bring to a simmer and cook for 5 minutes.
- Add coconut milk and spices, stir well.
- Simmer for another 5 minutes until heated through.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Use pre-cooked chicken to save time.
- Frozen butternut squash puree works well.
- Add a pinch of cayenne for extra heat.
- Garnish with fresh herbs if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American