Print Options:

Butternut Squash Soup with Shredded Chicken

Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

Butternut Squash Soup with Shredded Chicken

 ½ cup raw pepitas
 1 tbsp olive oil
 1 small shallot, finely chopped
 1 garlic clove, minced
 16 oz butternut squash noodles
 ½ cup unsalted chicken stock
 2 tbsp maple syrup
 ½ tsp nutmeg
 1 cup shredded skinless rotisserie chicken breast meat
 ¼ cup crème fraiche
1

In large skillet, toast pepitas over medium-high heat. 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.

2

In medium saucepan, heat oil over medium-high heat Add shallot; cook and stir 1 minute. Add garlic; cook and stir 30 seconds. Add squash; cook and stir 5 minutes. Add stock and heat to simmer; cook 5 minutes or until squash is tender. Stir in syrup, nutmeg and ½ teaspoon salt; cook 1 minute.

3

Transfer squash mixture to blender; blend on high 2 minutes or until smooth, adding 1 to 2 tablespoons water, if necessary. Makes about 3 cups.

4

Serve soup topped with chicken, crème fraiche and pepitas.

Nutrition Facts

4 servings

Serving size

Amount per serving
Calories301
% Daily Value *
Total Fat 17g22%

Saturated Fat 6g30%
Cholesterol 52mg18%
Sodium 442mg20%
Total Carbohydrate 21g8%

Dietary Fiber 4g15%
Total Sugars 15g
Protein 18g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.