What says fall better than Butternut Squash Soup?! This was not a soup I was fond of prior to Whole30, but thankfully this program has changed my tastebuds and now I have an appreciation of what good food really tastes like 🙂
A lot of butternut squash soup recipes are vegan, but I like meat. So my version has chicken in it. It’d be great without it too, but I like to have this for my whole meal, so shredded chicken makes it a little more hearty!
| Prep Time | 20 minutes |
| Cook Time | 7 hours |
| Servings |
servings |
Ingredients
- 2 lbs chicken breast
- 1 Butternut Squash peeled, seeded and diced
- 2 carrots peeled and diced
- 1 Granny Smith apple peeled, cored and diced
- 1 white onion diced
- 4 cups chicken broth
- 1 cup full-fat coconut milk
- 2 tbs extra virgin olive oil
- 3 cloves garlic
- 1 tsp salt
- 1 tsp thyme
- 1 tsp sage
- 1/2 tsp black pepper
- 1/4 tsp cayenne
- handful pumpkin seeds
Ingredients
|
|
Instructions
- Put all ingredients (except for chicken breasts) in crockpot. Cook on low for 7-8 hours.
- While soup is cooking in the crockpot, cook the chicken breasts how ever you prefer -- crockpot, in the oven or in a skillet. Once done, shred the chicken.
- After the veggies, fruit and spices have cooked in the crockpot, take an immersion blender and liquify the contents.
- Add the chicken to the soup, top with pumpkin seeds and serve. Enjoy!
Recipe Notes
**Here's the immersion blender I love!
Share this Recipe
