Soup

Roasted Butternut Squash Soup with Chicken and Corn is for Soup.

Roasted Butternut Squash Soup with Chicken and Corn takes 20 minutes to prepare.

Roasted Butternut Squash Soup with Chicken and Corn takes 60 minutes to cook.

Roasted Butternut Squash Soup with Chicken and Corn makes 6 servings.

The ingredients for Roasted Butternut Squash Soup with Chicken and Corn are:

One butternut squash
one medium onion
one large carrot
one large celery stalk
3 cloves garlic
olive oil
nutmeg
salt/pepper
2 boneless skinless chicken breasts
6 cups chicken broth - low sodium
1/2 bag of frozen corn

Here is how you make Roasted Butternut Squash Soup with Chicken and Corn:

Makes 6 servingsCut up the veggies into 2 inch cubes. Preheat oven to 400 degrees. Coat vegies with olive oil, salt and pepper. Roast in the oven for 45 minutes or until soft. In a pot on the stove poach the chicken breasts in broth. Remove the breasts. Add the softened veggies to the broth. Using and immersion blender blend the veggies - or use a blender and blend until smooth in small batches. Shred the chicken and return the soup and the chicken to the pot. Add the corn. Heat through. Season with nutmeg, salt and pepper. Number of Servings: 6Recipe submitted by SparkPeople user UPANDEDEM.

The nutritional information for Roasted Butternut Squash Soup with Chicken and Corn is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 210.4

• Total Fat: 5.6 g
• Cholesterol: 18.3 mg
• Sodium: 713.8 mg
• Total Carbs: 31.4 g
• Dietary Fiber: 6.4 g
• Protein: 13.7 g