Butternut Squash and Beet Soup with Chicken
Butternut squash and beet soup with chicken is a delicious and nutritious recipe that's packed with protein.
Servings 4 servings
- 3 cups peeled and chopped butternut squash (about half of a medium squash)
- 2 beets, peeled and chopped into ½-inch chunks
- 1 onion, diced
- 2 tsp minced garlic
- 1 lb boneless skinless chicken breast
- 3 cups chicken broth
- 1 tsp curry powder
- 1 tsp coriander
- ¼ tsp salt
- ¼ tsp pepper
- 1 cup coconut milk
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!
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%
- This recipe yields 4 large servings or 6 smaller servings.