Creamy Chicken Butternut Squash Soup

Creamy butternut squash soup

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Step 1

Heat preferred cooking oil over medium heat in a large Dutch oven.

Step 2

Add the onions and celery to the pot. Cook, stirring occasionally, for about 5 minutes or until softened. 1 Cup Yellow Onion, ½ Cup Celery

Step 3

Add the garlic, salt, red pepper, thyme and black pepper. Cook for 1 minute, stirring constantly. 3 cloves Garlic, 1 teaspoon Salt, ½ teaspoon Red Pepper Flakes, ½ teaspoon Thyme, ½ teaspoon Black Pepper

Step 4

Add the squash to the pot and pour in the chicken broth. Bring to a simmer. Reduce the temperature to low, cover and cook for 15-20 minutes until the squash is soft enough to be pierced with a fork. 5 Cups Butternut Squash, 4 Cups Gluten Free Chicken Broth

Step 5

While the soup is cooking, open one can of beans and add half of the can to a bowl. Once the squash is cooked through, add about 1 cup of squash to the same bowl. Use a fork or an immersion blender to puree the beans & squash. 2 cans Cannellini Beans

Step 6

Remove the lid. Add the bacon pieces, chicken, and the remaining beans. Stir in the bean puree. Return to a simmer and cook for 5 minutes more. 4 Cups Cooked Chicken

Step 7

Add the spinach and cook for 3 more minutes. 3 Cups Spinach

Step 8

Remove from heat. Pour in the cream and stir well. ½ Cup Plant Based Cream Serve immediately, garnish with additional bacon pieces and roasted pepitas.

Step 9

TO ROAST PEPITAS: Add 1 cup of pepitas and 1 tablespoon of olive oil to a small bowl. Stir well. Spread the pepitas on a foil lined baking sheet. Sprinkle generously with salt. Bake at 350 for 10 minutes, stirring halfway through.