Butternut squash and beet soup with chicken is a delicious and nutritious recipe that's packed with protein.
Course Soup
Cuisine American
Keyword Butternut squash and beet soup, butternut squash beet soup
Prep Time 25 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours25 minutesminutes
Servings 4servings
Calories 327kcal
Author Snacking in Sneakers
Ingredients
3cupspeeled and chopped butternut squash(about half of a medium squash)
2beets, peeled and chopped into ½-inch chunks
1onion, diced
2tspminced garlic
1lbboneless skinless chicken breast
3cupschicken broth
1tspcurry powder
1tspcoriander
¼tspsalt
¼tsppepper
1cupcoconut milk
Instructions
Combine all ingredients except the coconut milk in the crock pot. Cook on high for 3-4 hours.
About 15 minutes before you’re ready to serve this, remove the chicken breast and set aside on a cutting board.
Pour the coconut milk into the crockpot and cover the crockpot again. Meanwhile, use two forks to shred the chicken breast. Leave to the side for now.
Turn the crockpot off and use an immersion blender to puree most of the soup, leaving some chunks of veggies (or pureeing completely if desired). Return the shredded chicken to the soup and give everything a good stir. Serve and enjoy!
Notes
This recipe yields 4 large servings or 6 smaller servings.
Nutrition analysis (assumes 4 servings): 327 calories, 14.5 g fat, 10 g saturated fat, 1000 mg sodium, 27.5 g carbohydrate, 7.5 g fiber, 10 g sugar, 27 g protein, Vitamin D: 0%, Calcium: 8%, Iron: 15%, Potassium: 25%Nutrition analysis (assumes 6 servings): 218 calories, 9.5 g fat, 6.5 g saturated fat, 690 mg sodium, 18 g carbohydrate, 5 g fiber, 18 g protein, Vitamin D: 0%, Calcium: 6%, Iron: 10%, Potassium: 16%