Butternut Squash-Spinach-Chicken Soup

Submitted by ellie3763

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

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 6

ingredients

• 1478.68 ml low sodium vegetable broth
• 4 (453.59 g) skinless boneless chicken tenderloins, chopped
• 2 medium onions, chopped
• 0.61 ml ground nutmeg
• 1.23 ml ground cumin
• 1 jalapeno pepper, seeded and minced
• 354.88 ml butternut squash, diced
• 946.36 ml fresh spinach, chopped
• 236.59 ml canned low-sodium chickpeas, rinsed and drained

directions

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.

Reviews

[Mia in Germany]

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!<br/>Made for Fall Comfort Foods / Diabetes Forum

 

[Karen Pea]

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!