Dinner is served with this ONE POT Chicken, Kale and Butternut Squash Soup. It’s some of my favorite fall flavors in a bowl.
How it possible that we are nearing the end of October and we are still reaching temperatures in the 8os and 9os? This past weekend we decided to take the older kids to a college football game. All the games so far have been evening games and this was the first one starting at 11 am. By noon, I was sweating in the blistering sun and so were the kids. That didn’t stop them from enjoying the game even though we got our tail ends kicked. (Should insert another word)
I came home with a blistered forehead and the kids came home on a sugar high. It was a good weekend with well-spent family time. When we got back home, I was tired from the heat, getting up early and just being on my feet for most of the day. Dinner was on the back of my mind and pizza from Domino’s didn’t sound too bad. Especially since I could order it from my new Amazon Echo app.
I pushed forward and bypassed the pizza (however, we did order it on Sunday and made this simple One Pot Chicken, Kale and Butternut Squash Soup. I’ve wanted to make this soup or try it out for a long time. It may have been 90+ degrees, but I wanted my soup in October.
This soup now ranks in my TOP 5 of soups that I’ve ever made. The ingredients compliment each other very well and it’s a great way to eat your vegetables and get that extra protein.
Now I just need to warm up some of these Honey Cornbread Muffins to go alongside the Chicken, Kale and Butternut Squash Soup.
ENJOY ~ Meagan
Chicken, Kale and Butternut Squash Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 1/2 cups diced white onion
- 1 1/2 cups diced butternut squash
- 1 teaspoon minced garlic
- 2 1/2 cups chopped rotisserie chicken
- 1 28 ounce can diced tomatoes, undrained
- 3 cups kale
- 2 1/2 cups low sodium chicken broth
- 3 1/4 cups water
- 1/2 cup orzo
- a couple pinches of salt
Instructions
In a large pot or dutch oven heat olive oil on medium heat. Add onion and butternut squash to the pot and cook for 6 minutes stirring occasionally. Stir in minced garlic, chicken, tomatoes and kale. Cook for an additional 5 minutes and then pour in broth, water, orzo and salt.
Cover and cook on low for 25 minutes.