CREAMY CHICKEN AND BUTTERNUT SQUASH SOUP

Creamy Chicken and Butternut Squash Soup image

Provided by cindy sandberg

Time 45m

Number Of Ingredients 10

2 qt chicken broth
1/2-1 lb chicken, cut in bite-sized pieces
2 c cubed butternut squash
1 c sliced celery
1/2 c chopped sweet peppers (red, green, yellow, or combo)
1/2 tsp roasted chicken seasoning blend (or 1/4 tsp each garlic powder and onion powder and a pinch of sage)
salt and pepper, to taste
1 c chopped spinach, kale or other green (optional - I tend to add greens to a lot of my soups, but it's just as good if you leave it out!)
2 tsp butter
2 Tbsp cream or half and half

Steps:

1. Combine broth, chicken, squash, celery, pepper, seasoning blend, and salt and pepper in a pot. Bring to a boil, reduce heat and simmer for about 30-45 minutes until chicken and veggies are desired tenderness.
2. Stir in greens, if using, and cook until just wilted down, a minute or two more. Taste and adjust seasonings as necessary. Stir in butter and cream.
3. *This is not a thick cream soup. If you prefer it thicker, you would have to add some flour or cornstarch dissolved in a little cold water at the end when you add the cream. *This recipe also works well in the Crock Pot if you want a fix-it-and-forget-it meal, and in the pressure cooker if you need it in a hurry!