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Veggie Chicken Butternut Squash Soup

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 cups shredded rotisserie chicken
  • 4 cups cubed butternut squash
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 cup water
  • 2 cups fresh spinach
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground nutmeg
  • Salt and black pepper to taste

Method
 

  1. Heat olive oil in a large pot over medium heat and sauté onion, carrots, and celery for 6-8 minutes until softened.
  2. Add garlic, thyme, and nutmeg, cooking for 1 minute until fragrant.
  3. Add butternut squash, chicken broth, and water, bring to a boil, then reduce heat and simmer for 20-25 minutes until squash is very tender.
  4. Use an immersion blender to puree the soup until smooth, or transfer in batches to a regular blender and blend until creamy.
  5. Stir in shredded chicken and spinach, cooking for 3-5 minutes until chicken is heated through and spinach is wilted.
  6. Season with salt and pepper to taste and serve hot with crusty bread.