Holiday Recipe - The Better Butternut Squash Soup (with Mild Green Chiles)

November  23, 2021

Recipe - The Better Butternut Squash Soup (with Mild Green Chiles)

    ½ tbsp. olive oil or avocado oil

    6 cloves garlic, minced

    1 large white onion, chopped

    1 green bell pepper, diced very small

    ¼ cup diced cilantro

    1 (4 oz.) can of mild green chiles

    4-6 cups cubed butternut squash

    1 1/2 tsp. ground cumin

    1 tsp. oregano

    4 cups (32 oz.) organic low sodium chicken broth

    1 lb. boneless skinless chicken thighs

    1 (15 oz.) can organic corn, drained (leave out if paleo)

    1 small lime, juiced

    ½ tsp. salt + more to taste

    Freshly ground black pepper

    Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, green pepper and cilantro; cook for a few minutes until onion is translucent.

    Next, add green chiles, butternut squash, cumin and oregano. Sauté for a few minutes, then add in chicken broth, chicken thighs, corn, salt and pepper and lime juice.

    Bring soup to a boil, then cover, reduce heat to low and simmer for 20-30 minutes until chicken is fully cooked (no longer pink).

    Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to pot, taste and adjust seasonings if needed. Serves 4.  

Source: AmbitiousKitchen.com, October 22, 2021²