Butternut Squash Soup with Shredded Chicken Recipe | South Jersey

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

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

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.

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.

Serve soup topped with chicken, crème fraiche and pepitas.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 301

% Daily Value *
Total Fat 17g27%

Saturated Fat 6g30%
Cholesterol 52mg18%
Sodium 442mg19%
Total Carbohydrate 21g8%

Dietary Fiber 4g16%

Sugars 15g
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Butternut Squash Soup with Shredded Chicken