Butternut Squash & Chicken Soup

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Serves: 6

  • 1 medium onion chopped
  • 1 butternut squash
  • 4 cups organic chicken broth
  • 3 boneless chicken breasts
  • 1/4 tsp cumin


  1. In baking bowl, add onion, squash, and chicken and bake at 350 degrees F for about 40 minutes. (until chicken is cooked and squash is soft)
  2. Remove the baking dish from the oven and transfer the baked ingredients into a pan over the stove.
  3. Add the broth, and spices and bring to a simmer.
  4. Once the mixture reaches a simmer, use a spoon to mash the squash.
  5. Allow the soup to simmer for 10-15 minutes to thicken up and enjoy.
Matt Green is a health and fitness expert who trains clients and helps anyone achieve the health and fitness goals they are reaching for. Matt has been into health and wellness for over 13 years. For more information please check out his short bio
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