Brunch

Chicken and Butternut Squash soup is for Soup.

Chicken and Butternut Squash soup takes 50 minutes to prepare.

Chicken and Butternut Squash soup takes 15 minutes to cook.

Chicken and Butternut Squash soup makes 6 servings.

The ingredients for Chicken and Butternut Squash soup are:

1 medium butternut squash, baked
1 tbs olive oil
1 tbs smart balance light buttery spread
1 medium onion
2 stalks celery
1 medium carrot
1 apple
1 cup Instant Potatoes
8 ounces of chicken
4 tsp Better Than Boullion Vegetable base (or 4 cups of broth)
3 cups water (if you use boullion)

Here is how you make Chicken and Butternut Squash soup:

Cut butternut squash in half, remove seeds and bake on a baking dish at 350 for 45 minutes.While Bnut squash is cooking, add oil and Smart balance to your soup pot. Add chopped onion. Carmelize.Add chopped veggies and broth. Simmer until squash is finished. Put squash and chunks into blender. Blend until smooth. Add to pot with instant potatoes. Mix and enjoy.Number of Servings: 6Recipe submitted by SparkPeople user AUBREYJO.

The nutritional information for Chicken and Butternut Squash soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 172.2

• Total Fat: 3.7 g
• Cholesterol: 21.9 mg
• Sodium: 568.2 mg
• Total Carbs: 17.6 g
• Dietary Fiber: 2.7 g
• Protein: 10.2 g

The dietary needs meet for Chicken and Butternut Squash soup is Gluten Free