Hungry for More
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Ingredients
Main Ingredients
- 1 lb butternut squash peeled and cubed
- 1 lb boneless skinless chicken thighs
- 4 cloves garlic minced (or more, to taste)
Seasoning
- 2 tsp Salt
- 1/2 tsp Pepper
Instructions
- Sauté the Garlic and Chicken: In a large pot, add a small amount of oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Add the chicken thighs and cook until lightly browned on all sides.
- Add Butternut Squash and Water: Add the cubed butternut squash to the pot, then pour in enough water (about 4-5 cups) to cover all ingredients. Bring the soup to a boil.
- Simmer Until Tender: Reduce the heat to low and let the soup simmer for 25-30 minutes, or until the chicken is cooked through and the squash is soft.
- Shred Chicken: Once cooked, remove the chicken thighs and shred them using two forks. Add the shredded chicken back to the pot and stir to combine.
- Season and Serve: Season with salt and pepper to taste. For extra creaminess, you can blend the squash with a stick blender.
Nutrition
Calories: 200kcal | Carbohydrates: 14g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 68mg | Sodium: 1229mg | Potassium: 843mg | Fiber: 2g | Sugar: 3g | Vitamin A: 12056IU | Vitamin C: 25mg | Calcium: 70mg | Iron: 2mg
Disclaimer
Nutrition facts are estimates. Always check with your healthcare provider before making dietary changes.
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