Butternut Squash-Spinach-Chicken Soup

Total Time
Prep 20 mins
Cook 40 mins

haven't tried it yet but it sounds delicious! from the cookbook "500 (Practically) Fat-Free One-Pot Recipes" by Sarah Schlesinger

Ingredients Nutrition


  1. Heat 1/4 cup broth in a large pot. Add chicken, onions, nutmeg, and cumin, and sauté until onions begin to soften, about 4 minutes. Stir in jalapeno pepper.
  2. Add remaining broth and squash. Bring to a boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes.
  3. Stir in the spinach and chickpeas, and simmer for 5 more minutes.
Most Helpful

Wonderful fall soup! Followed the recipe to the letter, and it was perfect. Thanks for sharing, this was so comforting on a fresh fall day!
Made for Fall Comfort Foods / Diabetes Forum

Mia in Germany October 09, 2012

Lovely! Followed the recipe exactly but used a stronger type of chilli pepper for a bit more spice. I am sure this is obvious to people who make more soups than I do, but I blended the final mixture to make a lovely thick consistancy and the recipe doesn't mention this step. Will make again thanks!

Karen Pea July 17, 2008