Roasted Chicken and Butternut Squash Soup

Roasted-Chicken-and-Butternut-Squash-Soup_kuhic1

Butternut squash and corn give naturally sweet flavor to this savory chicken soup. Using rotisserie chicken makes it an easy meal to prepare on a busy weeknight. Tip: Freeze leftover soup in individual portions using large muffin tins. Spray muffin tin with nonstick spray, then ladle soup into cups and freeze. When frozen, remove portions to a plastic bag or storage container. One serving equals about 2 frozen pieces.

Total Time: 38 min.
Prep Time: 15 min.
Cooking Time: 23 min.
Yield: 8 servings, about 1 cup each

Ingredients:
1 tsp. olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
4 cups low-sodium organic chicken broth
2 Tbsp. chopped fresh thyme (or 2 Tbsp. dried thyme)
Sea salt (or Himalayan salt) and ground white pepper (to taste; optional)
8 oz rotisserie chicken breast, boneless, skinless, shredded
1 cup frozen corn (or roasted corn)
2 cups cubed butternut squash

Preparation:
1. Heat oil in medium saucepan over medium-high heat.
2. Add onion and bell pepper; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.
3. Add chicken broth and thyme. Season with salt and pepper if desired; cook, stirring occasionally, for 10 minutes.
4. Add chicken, corn, and squash; cook, stirring occasionally, for 5 to 8 minutes, or until squash is soft.
5. Divide evenly between eight serving bowls.

Roasted Chicken and Butternut Squash Soup

Nutritional Information (per serving):
Calories: 168
Total Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 25 mg
Sodium: 178 mg
Carbohydrates: 23 g
Fiber: 3 g
Sugar: 2 g
Protein: 13 g

P90X/X2 Portions
1 Protein
1 Vegetable

P90X3 Portions
1 Carb
1 Protein

Body Beast Portions
2 Vegetable
1½ Protein

Containers
½ Green
½ Red
½ Yellow

If you have questions about the portions, please click here to post a nutrition question in our forums so our experts can help. Please include a link to the recipe.

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