Creamy Squash and Pumpkin Soup with Chicken and Kale

Creamy Squash and Pumpkin Soup with Chicken and Kale
Author: Molly Devine, RD
Prep time:
Cook time:
Total time:
Serves: 8 servings
This tastes even better reheated the next day for lunch or dinner. Add extra kale or spinach to increase veggies!
  • 1 Tbsp olive or canola oil
  • 1 small yellow onion, finely chopped
  • 4 cups peeled and cubed butternut squash (you can find this already prepared int eh produce section of most supermarkets)
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground allspice
  • 1 can pumpkin puree
  • 2 Tbsp tomato paste (no salt added)
  • 6 cups low sodium chicken broth
  • 1/2 cup natural creamy peanut butter
  • 1 lb cooked shredded chicken
  • chopped fresh cilantro and peanuts for serving (optional)
  1. Heat oil in large saucepan over medium heat. Add onion and squash cubes and saute until golden and squash is slightly tender, about 12-15 minutes. Add garlic and spices and saute another minute.
  2. Stir in pumpkin puree, tomato paste and chicken broth and bring to a boil. Reduce heat, cover and simmer over low heat until squash is soft. Remove from heat and stir in peanut butter until well blended.
  3. Allow to cool slightly. Ladle 1/2 mixture into a blender and blend until smooth. Return blended mixture to pan with unblended mixture.
  4. Add cooked shredded chicken and stir to combine. Serve warm, garnished with chopped cilantro and chopped peanuts, if desired.
Serving size: 1 cup soup Calories: 302 Fat: 12g Saturated fat: 3g Carbohydrates: 25g Sugar: 8g Sodium: 187mg Protein: 23g
3 Protein 1.5 Starch 1 Healthy Fat 1 Vegetable