Butternut Squash Soup with Chicken

Nutritious and tasty!


Click here to see the recipe in Portuguese


servings: 6 / preparation time: 1h30



2 tbs olive oil 

1 chopped onion 

1 tbs ginger, grated 

2 large chicken breasts (whole, no skin) 

2 skinless tomatoes, chopped 

1 lb butternut squash, peeled and cut into cubes 

salt to taste 

8 cups water, warm



1 – In a large saucepan, heat the olive oil and add onion and ginger. Let it cook for about 4 minutes.

2 – Add chicken and tomatoes. Cover the pan and cook for 5 minutes. Turn the chicken and cook 5 more minutes.

3 – Add pumpkin and salt. Mix well and add water slowly (2 cups at the time).

4 – Cook, with the pan covered and stirring occasionally, until the pumpkin is soft (about 40 minutes).

5 – Turn the heat off. Remove the chicken breast, shred and set aside.

6 – Blend the mixture in the pan until it is smooth.

7 – Add the shredded chicken, heat and serve.


Tips and Options:

  • Before serving, sprinkle Parmesan cheese, parsley or chives.
  • Add small shaped noodles in step 7.
  • Freeze the leftovers in individual pots. It will be a great dining option for those lazy days and also to keep your diet!


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