Spiced Apple and
Butternut Squash Soup
A twist on the classic butternut squash soup, this version includes
shredded chicken for added protein and chipotle chili powder for a fantastic smoky flavor.
Prep Time: 30 minutes
Cook Time: 3 - 6 hours
Yields 4 servings
2 TBSP butter
3 large onions, finely chopped
1 tsp chipotle chili powder
1 tsp minced garlic
2 pounds butternut squash, peeled and cut into chunks
1 pound Granny Smith apples peeled and cut into chunks
1 cup chicken broth
½ tsp salt
½ tsp black pepper
1 ½ pounds boneless, skinless chicken breast
Melt butter in a large saucepan. Add onions, chili powder, and garlic, stirring occasionally until onions are tender.
Add onion mixture, squash, apples, broth, and salt and pepper to slow cooker. Place chicken breasts at the top of the mixture.
Cover and cook on low setting for 6 hours or high setting for 3 hours –until squash is very soft.
Remove chicken from slow cooker and shred using two forks. Set aside.
Puree squash mixture using an immersion blender or food processor. Return to slow cooker pan and add shredded chicken.
Serve with pecans, plain Greek yogurt, or thin sliced apples as desired.
Chipotle peppers are dried, smoked jalapeño peppers. They add a spicy, smoky flavor to this soup. If you prefer a milder version, you can reduce or omit the chipotle chili powder or add a dash of cinnamon as an alternative.
If you don’t have a slow cooker, you can always prepare this soup in a stock pot by following the directions as indicated and cooking over low heat for 1-2 hours.