CHICKEN, SQUASH AND PASTA SOUP

Chicken, Squash and Pasta Soup image

Butternut squash adds color and nutrients to chicken noodle soup.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon olive or vegetable oil
2 medium stalks celery, coarsely chopped (1 cup)
1 medium onion, coarsely chopped (1/2 cup)
1 teaspoon dried sage leaves
6 cups Progresso™ chicken broth (from two 32-oz cartons)
2 1/2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 1/2 cups uncooked tricolor rotini pasta (about 5 oz)
1 1/2 cups 3/4-inch cubes peeled butternut squash
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Cook celery, onion and sage in oil 5 to 6 minutes, stirring frequently, until onion is softened.
Stir in remaining ingredients. Heat to boiling; reduce heat to medium. Cover; cook 12 to 15 minutes, stirring occasionally, until pasta and squash are tender.

Nutrition Facts : Calories 270, Carbohydrate 24 g, Cholesterol 50 mg, Fiber 2 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1420 mg, Sugar 2 g, TransFat 0 g