Soup

Roasted butternut squash and chicken soup is for Soup.

Roasted butternut squash and chicken soup takes several minutes to prepare.

Roasted butternut squash and chicken soup takes several minutes to cook.

Roasted butternut squash and chicken soup makes 5 servings.

The ingredients for Roasted butternut squash and chicken soup are:

1 medium butternut squash, peeled and cubed
1 medium onion, cubed
1 medium sweet potato, peeled and cubed
3 chicken breasts, cut into halves
5 cups of chicken broth
1 cup cooked quinoa

cumin, coriander, cayenne pepper, salt, and pepper to taste

Here is how you make Roasted butternut squash and chicken soup:

Arrange the chicken, sweet potato, butternut squash, and onion on a baking sheet. Drizzle with olive oil and bake at 415 degrees for 45 mins or until the chicken is done and the squash is soft. Boil the broth. When the roasting is finished, add everything but the chicken to the boiling broth. Using a wooden spoon, spatula, etc, squish the squash and sweet potato in the pot so that it becomes more soup-like. This is a chunky soup, but we still want to hep the vegetables dissolve. Spice to taste. Shred the chicken using a fork. Once the squash and potaot are looking soup-ey, add the chicken and the quinoa. Taste and add more spices if necessary. Then enjoy!Serving Size: Makes 5 hearty servingsNumber of Servings: 5Recipe submitted by SparkPeople user UNPACKYOURADJS.

The nutritional information for Roasted butternut squash and chicken soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 395.3

• Total Fat: 3.7 g
• Cholesterol: 87.1 mg
• Sodium: 1,085.5 mg
• Total Carbs: 53.5 g
• Dietary Fiber: 10.8 g
• Protein: 39.7 g