Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, spiralized butternut squash and chicken soup. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
A rotisserie chicken can be used or even a rinsed and drained can of beans in place of smoked chicken. Peel and spiralize the remaining portion of the butternut squash. Chop the delicata squash into half rounds and add both the to the pot. Finely chop the rosemary stir in and let simmer for an hour before serving.
Spiralized Butternut Squash and Chicken Soup is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Spiralized Butternut Squash and Chicken Soup is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook spiralized butternut squash and chicken soup using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Spiralized Butternut Squash and Chicken Soup:
- Get 1 Butternut Squash
- Prepare 2 Smoked Chicken Drumsticks
- Prepare 1/2 Delicata Squash
- Get 1 Poblano Pepper
- Prepare 1 Small Sweet Onion
- Make ready 4 Cloves Garlic
- Make ready 1/4 cup blue cheese crumbles
- Prepare 2/3 cup buttermilk
- Make ready 2 Cans Chicken Broth low sodium
- Get 1 tsp Sazon Seasoning
- Prepare 2 tsp Ground Coriander
- Get 2 tsp Finely Chopped Fresh Rosemary
I had roasted a chicken the day before, so I just roasted the squash and onions with some of the leftover chicken drippings, then added diced meat from the leftover chicken, both white and dark meat. You could make the recipe even easier by buying already diced butternut squash and store-made roasted chicken. Place chicken and water in a stockpot. Transfer the vegetables and any juices to a large soup pot, add the chicken broth and bring to a simmer over medium-high heat.
Steps to make Spiralized Butternut Squash and Chicken Soup:
- Preheat oven to 400°. Wrap onion and garlic in foil with a little oil and place onto a baking sheet with 1 poblano pepper and put in oven.
- Roughly chop the round bottom portion of the butternut squash. Place on a baking sheet and dust both sides with coriander and sazon then place into the oven. Bake for 15 minutes.
- Combine the chicken broth, buttermilk, 1 tsp ground coriander and blue cheese crumbles in a pot and bring to a simmer.
- When the butternut squash, onion, garlic and poblano are done roasting remove the charred outer skins and add to the pot. Blend smooth with an immersion blender.
- Shred the chicken and add to the pot. A rotisserie chicken can be used or even a rinsed and drained can of beans in place of smoked chicken.
- Peel and spiralize the remaining portion of the butternut squash. Chop the delicata squash into half rounds and add both the to the pot.
- Finely chop the rosemary stir in and let simmer for an hour before serving.
Place chicken and water in a stockpot. Transfer the vegetables and any juices to a large soup pot, add the chicken broth and bring to a simmer over medium-high heat. Instructions Place a large soup pot over medium heat and add in the onions, celery, carrots, garlic and red pepper flakes. Butternut squash noodles are easy to make using a spiralizer. As with any spiralized vegetable recipe, one of the keys to success is choosing the ideal squash and prepping it right.
So that’s going to wrap this up for this exceptional food spiralized butternut squash and chicken soup recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
