Soup

chicken, Butternut Squash and Wild Rice Soup is for Soup.

chicken, Butternut Squash and Wild Rice Soup takes 30 minutes to prepare.

chicken, Butternut Squash and Wild Rice Soup takes 90 minutes to cook.

chicken, Butternut Squash and Wild Rice Soup makes 8 servings.

The ingredients for chicken, Butternut Squash and Wild Rice Soup are:

* Butternut Squash, 3 cup, cubes (remove)
* *Extra Light Olive Oil, 2 tbsp (remove)
* *Bullion, Chicken Flavored, 12 serving (remove)
* Onions, raw, 1 cup, chopped (remove)
* Wild Rice, 1 cup (remove)
* Chicken Breast, no skin, 1lb breast, bone and skin removed (remove)
* Sweet Corn, Fresh, 2 cup (remove)
* Half and Half Cream, 1.5 cup (remove)
* Parsley, dried, 2 tbsp (remove)

Here is how you make chicken, Butternut Squash and Wild Rice Soup:

Preheat the oven to 400 degrees F.Split the squash in half lengthwise and remove seeds/pulp. Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove from the oven and cool completely. Scoop out cooked squash. In a blender or food processor, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside.In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool. In a Dutch oven, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the chicken and brown for 3 minutes. Add the remaining 2 onions and 2 cups of corn. Season with salt and pepper. Saute for 3 minutes. Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the half-and-half and reason with salt and pepper. Stir in the parsley and serve.makes 10 1 cup servingsNumber of Servings: 10Number of Servings: 8Recipe submitted by SparkPeople user KDKOSMO.

The nutritional information for chicken, Butternut Squash and Wild Rice Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 251.9

• Total Fat: 10.1 g
• Cholesterol: 49.7 mg
• Sodium: 67.3 mg
• Total Carbs: 23.6 g
• Dietary Fiber: 4.1 g
• Protein: 17.5 g