Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 medium butternut squash, peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- 1/2 teaspoon nutmeg
- Salt to taste
- Black pepper to taste
Instructions
- In a large pot, sauté onion and garlic until translucent.
- Add cubed butternut squash and chicken broth. Bring to a boil and simmer until squash is tender.
- Blend the mixture until smooth using a hand blender or in batches in a regular blender.
- Return the blended soup to the pot and stir in shredded chicken, heavy cream, thyme, nutmeg, salt, and pepper.
- Heat through and serve hot.
Notes
- For extra flavor, add a dash of cayenne pepper.
- This soup can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 100mg