Description
A quick and healthy butternut squash and chicken soup ready in 30 minutes.
Ingredients
- 1 lb boneless chicken breast, diced
- 2 cups butternut squash, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1/2 cup coconut milk
- 1 tsp olive oil
- 1 tsp ground cumin
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic, sauté for 2 minutes.
- Add chicken, cook until no longer pink.
- Stir in butternut squash, cumin, and paprika.
- Pour in chicken broth, bring to a boil, then simmer for 15 minutes.
- Blend half the soup until smooth, return to the pot.
- Stir in coconut milk, season with salt and pepper.
- Serve warm.
Notes
- Use pre-cut butternut squash to save time.
- Adjust thickness by adding more broth if needed.
- Top with fresh herbs before serving.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American