Butternut Squash Soup With Roasted Chicken – 21 Day Fix Approved

Butternut Squash Soup With Roasted Chicken – 21 Day Fix Approved

Butternut squash and corn provide naturally sweet flavor to this Butternut Squash soup with roasted chicken. I love picking up the trays of already diced butternut squash in my produce department to make meals like this even easier to prepare.

Container Equivalents: 1 Green, 1 Red
 Servings 8 servings
 Author Beachbody

Ingredients

  • 1 tsp. olive oil
  • 1 medium onion, chopped
  • 1 Tablespoon minced garlic
  • 1 medium red bell pepper, chopped
  • 4 cups low-sodium organic chicken broth
  • 2 Tbsp. chopped fresh thyme (or 2 Tbsp. dried thyme)
  • 2 tsp.Sea salt (or Himalayan salt) and ground white pepper (to taste; optional)
  • 16 oz. rotisserie chicken breast, boneless, skinless, shredded (or leftover diced chicken breasts)
  • 1 cup frozen corn (or roasted corn)
  • 2 cups cubed butternut squash (or pre-packaged fresh cubed butternut squash)

Directions:

  1. Heat oil in medium saucepan over medium-high heat.
  2. Add onion, garlic and bell pepper; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.
  3. Add chicken broth and thyme. Season with salt and pepper if desired; cook, stirring occasionally, for 10 minutes.
  4. Add chicken, corn, and squash; cook, stirring occasionally, for 5 to 8 minutes, or until squash is soft.
  5. Divide evenly between eight serving bowls.