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Butternut Squash Soup with Shredded Chicken

Butternut Squash Soup with Shredded Chicken

Prep time: 15 minutes
Cook Time: 15 minutes
Serves: 4

  • ½ cup raw pepitas
  • 1 tablespoon olive oil
  • 1 small shallot, finely chopped
  • 1 garlic clove, minced
  • 1 package (16 ounces) butternut squash noodles
  • 1½ cups unsalted chicken stock
  • 2 tablespoons maple syrup
  • ½ teaspoon nutmeg
  • 1 cup shredded skinless rotisserie chicken breast meat
  • ¼ cup crème fraiche


  1. In large skillet, toast pepitas over medium-high heat. 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
  2. In medium saucepot, heat oil over medium-high heat Add shallot; cook and stir 1 minute. Add garlic; cook and stir 30 seconds. Add squash; cook and stir 5 minutes. Add stock and heat to simmer; cook 5 minutes or until squash is tender. Stir in syrup, nutmeg and ½ teaspoon salt; cook 1 minute. Transfer squash mixture to blender; blend on high 2 minutes or until smooth, adding 1 to 2 tablespoons water, if necessary. Makes about 3 cups.
  3. Serve soup topped with chicken, crème fraiche and pepitas.

Per serving: 301 Calories, 17g Fat (6g Saturated), 52mg Cholesterol, 442mg Sodium, 21g Carbohydrates, 4g Fiber, 9g Sugars, 6g Added Sugars, 18g Protein

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