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
