Chicken And Butternut Squash Soup Recipe
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Blender or immersion blender (optional)
Ingredients
2 tablespoons olive oil
1 large onion, chopped
1 medium butternut squash, peeled, seeded, and cubed
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
6 cups chicken broth
1 teaspoon ground cumin
Salt and pepper to taste
1⁄4 teaspoon ground coriander
1 -2 tablespoon freshly squeezed lemon juice
Ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Heat The Olive Oil
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
Sauté The Onion
- Add 1 large chopped onion to the pot and sauté for about 5 minutes, or until the onion is soft and translucent.
Add The Butternut Squash
- Stir in 1 medium butternut squash, peeled, seeded, and cubed. Cook for another 5 minutes, allowing the squash to begin to soften.
Cook The Chicken
- Add 1 pound of boneless, skinless chicken breasts cut into bite-sized pieces to the pot. Cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
Pour In The Chicken Broth
- Add 6 cups of chicken broth to the pot. Stir to combine and bring the mixture to a boil.
Season The Soup
- Add 1 teaspoon of ground cumin, 1⁄4 teaspoon of ground coriander, and salt and pepper to taste. Reduce the heat to a simmer and cook for 20-25 minutes, or until the butternut squash is tender and the chicken is cooked through.
Add Lemon Juice
- Stir in 1-2 tablespoons of freshly squeezed lemon juice. Adjust seasoning with additional salt, pepper, or lemon juice if needed.
Garnish And Serve
- Ladle the soup into bowls and garnish with freshly chopped parsley. Enjoy!
Notes
Make sure to taste the soup before serving and adjust the seasoning as needed. Sometimes a little extra salt or a squeeze of lemon juice can really bring out the flavors.