Butternut Squash & Green Chile Chicken Soup

Hearty and warming with just a touch of spice, this is the perfect cozy day soup

Ingredients:

• 1 butternut squash, peeled & cubed

• 1lb boneless skinless chicken breast

• 2 TBSP olive oil

• 1 yellow onion, diced

• 1 4oz can green chiles

• 2 cloves garlic, minced

• 1 TBSP cumin

• 1 TBSP oregano

• Salt & pepper to taste

• 1 28oz can diced tomatoes

• 4 cups chicken or vegetable broth

• 1 cup cilantro, roughly chopped

• OPTIONAL: ½ cup quinoa (dry)

Directions:

1. Bring 1-2inches of water to a boil in a large soup pot and steam the squash. After 10 mins (or until squash is just tender) remove half the squash. Let the remaining cubes continue steaming for 4-6 mins (or until very tender, soft enough to mash with a fork)

2. In a separate pot, bring water to a boil. Add in chicken breast and continue at a low boil for 20-25 mins, or until a meat thermometer reads 160F. Remove chicken from the water and set aside to cool

3. Wipe out the pot you used for the squash and add 2 TBSP olive oil. Add onion and saute until it becomes soft and translucent (5-8 mins). Add the garlic, cumin, oregano, salt and pepper and saute another 1-2 minutes.

4. Add the full can of chiles and mix into the onion and garlic mixture. Then add the full can of tomatoes and broth. Season again with salt and pepper.

5. Add in both the cubed and mashed squash (and quinoa if you are using). Simmer for 15-20 mins to combine the flavors and cook the quinoa.

6. While soup is simmering, use 2 forks to shred the chicken breasts. Add shredded chicken back into the soup.

7. Right before service, stir in cilantro

(Optional, but delicious!) Serve With:

• Sliced avocado

• Chopped red onion

• Greek yogurt or sour cream

• Tortilla chips (my favorite grain free linked here!)