Butternut Squash Green Chile Chicken Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until fragrant.
• STEP 2.Add diced butternut squash and green chiles to the pot, and cook for a few minutes until slightly softened.
• STEP 3.Pour in chicken broth and bring to a boil. Reduce heat and simmer until the butternut squash is tender.
• STEP 4.Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
• STEP 5.Return the soup to the pot and add cooked shredded chicken. Season with salt, pepper, cumin, and oregano.
• STEP 6.Simmer for another 10-15 minutes to allow the flavors to meld together. Serve hot and garnish with fresh cilantro.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Cooking Tips

• To save time, you can use pre-cut butternut squash from the grocery store.
• For extra heat, add a pinch of cayenne pepper or a diced jalapeno to the soup.
• If you prefer a creamier texture, stir in a splash of heavy cream or coconut milk before serving.

Storage and Serving

• This soup is best served hot, straight from the stove.
• Garnish with fresh cilantro, sliced avocado, or a dollop of sour cream for added flavor.
• Serve with crusty bread or tortilla chips for dipping.