Chicken Butternut Squash Vegetable Soup
After I had my older three children I fitness and healthy eating were an active part of my life. I’m not sure when exactly it happened that I replaced that lifestyle with indulgence but it happened, as it often does with those who have small children at home. I decided this year is my year to get fit and to make it my lifestyle again.
Don’t be mistaken, I am still sharing my love of baking and deliciousness here on the blog but I will also be sharing healthier versions for those who’d like those options. Homemade soups make me feel all cozy in the winter months; this Chicken Butternut Squash Vegetable Soup has all the flavours to warm your belly with all the healthy aspects to fit on your meal plan, 21 Day Fix Approved!
1 cup = 1 green of vegetables (21 day fix container)
1/2 cup = 1 red of protein (21 day fix container)
For more information about the 21 day fix, check out my page or contact me.
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- 2 - 1 litre cartons of chicken broth (low sodium, if possible)
- 2 cloves garlic, peeled and minced
- 1 cup onion, diced
- 1 cup chicken, cooked and cubed
- 1 cup butternut squash, cubed
- 1 cup cauliflower, bite site
- 1 cup celery, sliced
- 1 cup carrots, sliced
- 1 cup baby spinach leaves
- ½ cup fresh parsley, chopped
- ⅛ tsp black pepper
- 1 tbsp olive oil
- In a large soup pot, fry onion and garlic in olive oil until onions are translucent, do not burn.
- Add chicken broth and remaining ingredients, EXCEPT spinach, stir and bring to a rolling boil. Reduce temperature and simmer 20 minutes.
- Add spinach stir until wilted and serve hot. 2 ladle scoops of veggies to a bowl with added juice equals 1 serving of vegetables and ½ serving of protein.
