Spiralized Butternut Squash and Chicken Soup
Spiralized Butternut Squash and Chicken Soup
Cooking Instructions
- 1
Preheat oven to 400°. Wrap onion and garlic in foil with a little oil and place onto a baking sheet with 1 poblano pepper and put in oven.
- 2
Roughly chop the round bottom portion of the butternut squash. Place on a baking sheet and dust both sides with coriander and sazon then place into the oven. Bake for 15 minutes.
- 3
Combine the chicken broth, buttermilk, 1 tsp ground coriander and blue cheese crumbles in a pot and bring to a simmer.
- 4
When the butternut squash, onion, garlic and poblano are done roasting remove the charred outer skins and add to the pot. Blend smooth with an immersion blender.
- 5
Shred the chicken and add to the pot. A rotisserie chicken can be used or even a rinsed and drained can of beans in place of smoked chicken.
- 6
Peel and spiralize the remaining portion of the butternut squash. Chop the delicata squash into half rounds and add both the to the pot.
- 7
Finely chop the rosemary stir in and let simmer for an hour before serving.
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