The temps are getting colder and I’ve got a beautiful soup for you that was inspired by my Grandmother Gloria. If you’ve been reading AK for a while, you know that my Grandma is one special lady. And she’s feisty too! Storytime: a few years ago my Grandma was in a hit-and-run car accident. She was okay but unfortunately, her car had a few thousand dollars worth of damage.
BUT this is where the story gets good: instead of reporting the hit and run to the police, she got back in her car and chased him down so she could get his information. As in, she literally cut him off the road so that she could get his insurance info. By the way, she’s 82 years old.
I told you she was feisty.
Sharing that story and this butternut squash green chile chicken soup together makes the most sense because it’s both fiery and comforting at the same time (kind of like Gloria). My Grandma shared this recipe with me a year ago, and I made a few changes to adapt to where I live and what’s available this time of year. If you’ve had my green chile chicken pozole, also inspired by Gloria, you’re going to LOVE this fall take!
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Butternut squash green chile chicken soup ingredients
This cozy butternut squash green chile chicken soup is filled with nourishing ingredients and warming flavors that are perfect for colder months. Here’s what you’ll need to make it:
- Produce: this veggie-packed soup has butternut squash, green bell pepper, an onion, and corn all simmered together. We’re also adding fresh cilantro, garlic and a squeeze of fresh lime juice for brightness. Learn exactly how to cube your butternut squash with this tutorial!
- Green chiles: you’ll also need a can of mild green chiles to give it a wonderful, unique flavor.
- Herbs & spices: all of those cozy flavors come from ground cumin & oregano. You’ll also need plenty of salt & pepper to season the soup.
- Chicken: this soup packs plenty of protein thanks to boneless skinless chicken thighs that cook right in the broth.
- Broth: you’ll also need some low sodium chicken broth to cook the soup.
Simple ingredient swaps
This butternut squash green chile chicken soup is very easy to customize with produce and other ingredients you have on hand. Here’s what I can recommend:
- Choose your produce. My grandma Gloria typically makes the soup with fresh cubed pumpkin and a Hatch green chile, which are both fantastic! When I originally made this soup I simply didn’t have either of those things, so I opted to use butternut squash and canned green chile.
- Go vegetarian. Feel free to omit the chicken and add a can of chickpeas instead. Then be sure to use low sodium vegetable broth.
- Add more heat. This soup already has a little heat, but feel free to use regular green chiles instead of mild ones if you love spice!
- Keep it paleo. Simply omit the corn to keep the soup paleo-friendly.
Want to make this soup heartier?
I think adding 1/2 cup of uncooked quinoa, rice, or pearl couscous would also be delicious and add wonderful heartiness. Just add it when you stir in the chicken, corn, and broth.
Green chile chicken soup in 4 easy steps
- Saute your veggies. You’ll start by cooking down the garlic, onion, green pepper & cilantro in a large pot with some olive oil.
- Add the squash & spices. Once the onions are translucent, stir in the cubed butternut squash, green chiles, cumin & oregano.
- Chicken time. Next, add in the chicken broth and chicken thighs, along with the corn, salt, pepper & lime juice. Bring it all to a boil, then cover, reduce the heat to low and simmer it.
- Shred & serve. Once the chicken is fully cooked, remove it from the pot and shred it with two forks. Get our best tips for shredding chicken here! Then add it back to the soup, taste and adjust your seasonings, and serve.
See how to make the green chile chicken soup
How to store & freeze this soup
- To store: store this butternut squash green chile chicken soup in airtight containers in the fridge for up to 4-5 days. Feel free to reheat it in the microwave or on the stovetop!
- To freeze: let the soup completely cool and then transfer it to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to 2 months. To reheat, first let the soup thaw in the refrigerator, then heat the soup in the microwave or on the stovetop.
More healthy soup recipes to try
- The Best Chicken Soup You’ll Ever Eat
- Healing Curry Butternut Squash Lentil Soup (with a slow cooker option!)
- The Best Minestrone Soup
- Classic French Onion Soup
- Healthy Chicken Pot Pie Soup (whole 30, dairy free)
Get all of our delicious soup recipes here!
I hope you love this butternut squash green chile chicken soup. Best served with saltine crackers and a smile. If you make it be sure to leave a comment and a rating so I know how you liked it. P.S. thanks grandma for the recipe inspiration. I love you!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Butternut Squash Green Chile Chicken Soup
Ingredients
- ½ tablespoon olive oil or avocado oil
- 6 cloves garlic, minced
- 1 large white onion, chopped
- 1 green bell pepper, diced very small
- ¼ cup diced cilantro
- 1 (4 ounce) can of mild green chiles (or use 1/4 cup freshly roasted and seeded chopped hatch green chile)
- 4-6 cups cubed butternut squash
- 1 ½ teaspoon ground cumin
- 1 teaspoon oregano
- 4 cups (32 ounces) organic low sodium chicken broth
- 1 pound boneless skinless chicken thighs
- 1 (15 ounce) can organic corn, drained (leave out if paleo)
- 1 small lime, juiced
- ½ teaspoon salt + more to taste
- Freshly ground black pepper
Instructions
- Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, green pepper and cilantro; cook for a few minutes until onion becomes translucent.
- Next immediately add in your green chiles, butternut squash, cumin and oregano. Saute for a few more minute to let the spices cook a bit, then add in chicken broth, chicken thighs, corn, salt and pepper and lime juice.
- Bring soup to a boil, then cover, reduce heat to low and simmer for 20-30 minutes until chicken is fully cooked and no longer pink.
- Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to pot, taste and adjust seasonings if necessary. Serves 4.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on January 1, 2018, republished on October 22, 2021, and republished with new photos on January 24th, 2024.
182 comments
How do you print this recipe??
I had the same question. I don’t see a PRINT button.
Hilight only the ingredient list then copy and paste in your email “compose” program, send to yourself and then use the print button when you open the email.
With your mouse, block the recipe to just below “Total time” and include the photo. You will see a pink rectangle below “Total time”–it is the print button. For some reason, the word “Print” and the rectangle otherwise don’t show. Anyway, I was able to print it.
This looks so tasty! Can you use bone broth in place of chicken broth for this recipe?
It’s one of my favs! I haven’t tried using bone broth, but I think it should work just fine!
This soup looks great, but the story about Gloria made me crack up. That is great.
I’m so glad 🙂 Enjoy!!
Your grandmother sounds just like my great-aunt. She might be 86, but that didn’t stop her from cutting down a tree on her property this past summer.
Haha good for her! That is amazing.
This looks so good i love Paleo diet. Thank you so much for sharing this. I found this Paelo diet and it’s amazing how variety of the food they have.
https://tinyurl.com/yagjmqaw
I just made this recipe X 3…..It is very delicious. I did add a little Better than Bouillion because I realized I used unsalted broth. Great recipe-this will be a cold weather staple at our home. Love your stuff!!!!
Amazing!! Yes – this one is perfect for the colder weather. Enjoy!
Thanks for a delicious recipe! I was getting so bored of my go-to stop recipes! This was fun, and bright and easy – perfect to get me through this cold snap. I used frozen corn instead of canned, and added it with the lime juice right at the end of cooking to retain freshness. The quinoa was an excellent addition! Loved the slight crunch and texture it gave to the recipe. I’ll definitely be making this one again!
This soup is a great one for getting out of a cooking rut – I’m so glad you enjoyed it!
This was delicious! I’m excited to have the leftovers for lunch tomorrow. 🙂
So glad you enjoyed! And yes – best leftovers ever 🙂
I finally made this today and it’s a winner. Of course I couldn’t find the squash so I used sweet potatoes and I put in a jalapeno instead of the green chilis. I just threw everything in my instant pot and used the stew button. took a fork to the chicken right in the pot since it was already falling apart. Delicious and perfect for the bitter cold weather we are having. Thanks!! Loved the story too.
Perfect! I’m glad this worked well in your instant pot 🙂 Enjoy!
I was wondering if this worked in the instant pot! Would you mind telling me exactly how you used it? Really just put all the ingredients in at once and hit stew? I am new to the instant pot, but I am eager to learn its secrets 🙂 Thank you so very much!
Do you have nutritional information?
How many servings does this recipe make?
About 4!
Could you sub in chicken breasts instead of thighs? Would there be any cook time difference?
Yes! It should be the same. Enjoy!
If you want to make this whole30 can you eliminate or substitute the corn for something else?
You can just leave it out!
Can’t wait to try this! At what point would I add quinoa?
You can add it when you add the chicken, corn & broth!
Love the story about your grandmother!
Someone in my Whole30 group shared this, and it looks delicious. I’m going to try it this weekend (without the corn, to stay Whole30 compliant) – needing more healthy but comforting recipes for this cold weather!
Gloria is the best! And amazing – I hope you love this one!
Where is the nutritional information?
I’ve pinned this to try soon! My boyfriend is “allergic” to cilantro, but this seems to have enough flavor without it. Complete side note…I love those white bowls! Where did you get them?
I hope you guys love it! This soup does have tons of flavor, but you can leave the cilantro out if your boyfriend really doesn’t enjoy it. The bowls are these from Anthropologie 🙂
Absolutely wonderful! Thanks for sharing this recipe!
You bet!! Glad you enjoyed 🙂
If I’m going to make this in the crockpot, should I just add everything at once like you suggested for the Instant Pot?
Yes!!
Just made this soup and it turned out amazing! Right when I went to add the cumin, I realized I was out, so I swapped for curry powder. Also, I don’t like cilantro, so I used parsley instead, adding only at the end when shredding the chicken. Very tasty recipe, one that I will definitely make again!
Monique, do you think this would freeze well?
Perfect! Glad those swaps worked out 🙂 And yes I think this should freeze just fine!
Corn is a grain, and is thus (sadly) not Paleo legal. This soup looks delish, but it should not be listed under your Paleo recipes. Sorry!
I’ve added a note – easy to leave it out 🙂 Thank you!
I can’t pin this recipe. I keep getting an error that says the site doesn’t allow pins … but I don’t want to lose this recipe. It sound so damn yummy!!!
We’re working on a fix for this tech glitch as we speak – apologies for the inconvenience!
This was really good. I used chicken breasts and added quinoa and a little more salt an it was great. Makes so much soup too!
Perfect! Yes, love meal prepping this one for the week.
This soup is really good. The only change I made was using chicken breast because it is what I had. Really yummy!!!
Perfect! Glad you liked it!
Nutritional info, please. Thanks
So good! I added 1/2 cup quinoa, and smoked my cubed squash & corn. I even got my “meat & potato guys” to eat it and like it! This one is a keeper!
Amazing! So happy to hear that.
Loved this one! Shared and several friends made and loved this week too. Right up our alley, flavorful, spicy and healthy! Thanks!
So happy to hear that!
Made this yesterday to stock my freezer with some easy, healthy lunches. It came together so easily, and it’s delicious! I think the squash and chicken are enough to make it pretty hearty, but I might add some quinoa or rice if I’m having an extra hungry day. The spice is pretty mild, but I like that it’s something I could offer to anyone in my family. I might kick ia serving up a bit with some Tapatio. Definitely would make again.
So happy to hear that! Great idea about adding quinoa or rice, too. And LOVE Tapatio 🙂
Just made this tonight, SO good! I added some extra chicken and served with tortilla chips (Cause that makes sense to me). Will add this to my dinner rotation more!
Amazing! Love the idea of tortilla chips with this (totally going to do that next time).
Monique,
I’ve loved a lot of your recipes, but this one may be my favorite!! I made a few changes: I roasted the butternut squash, pepper, and onion with smoked olive oil, cumin, chili powder, garlic powder, and smoked paprika and used hatch chili salsa instead of green chilis. I added the veggies much later into the cooking process, since they were already softened. Thank you so much for posting this!
That sounds amazing! So happy to hear that you love this one – it’s one of my favorites, too 🙂
I made this tonight and it was absolutely delicious! Just what we needed on a cold winter night. I added some Tuscan kale to give it a bit more greens and am very happy with how it turned out. Thank you!!
So glad you loved it! Kale sounds perfect in here, too.
This looks so good and I love that you have videos now! I remember reading your blog all the time in college and making those turkey meatballs of yours, yum.
You’re a veteran AK fan!! Love that. And glad you’re liking the videos!
Hi Monique! This is my second time making this recipe and it is truly delicious! My husband and 11 year old son love it 🙂 Thank you for sharing!
Hi Christy! So happy to hear that 🙂 thanks for your comment!
I took your recipe for my inspiration then made it my own. My husband and I like spicy food so I used onion, and a small amount of red bell pepper, then I added 4 small celery stalks, one seeded poblano pepper, one seeded jalapeno pepper, a can of chipotle peppers in adobo sauce, and 3 scoops of minced garlic. I also had some leftover fresh broccoli that I chopped up. I sauteed that in the oil with some chili powder, cayenne pepper, black pepper, taco seasoning, cumin and Tony Cachere’s cajun seasoning. Once the peppers, onions, and celery started to soften, I added one box of reduced sodium chicken stock and some leftover vegetable stock I had in the fridge. I brought all that to a boil then added some shredded chicken that I had canned last year and some frozen kale (about half a bag). I brought that back up to a boil and then added butternut squash noodles, chopped fresh cilantro and Italian parsley and brought that back to a low boil then turned the burner off on the electric stove and went to take a shower. When I got out, the soup was PERFECT!
Sorry I didn’t measure anything (I never do with soup). I just season to taste.
Perfect! Those add-ins sound delicious. Glad you found some inspiration with this one 🙂
I just made this soup and it is so tasty!! I served it with a scoop of sour cream and thin slices of avocado and it worked so well! I also took your tips on how to peel and butternut squash from your IG feed. Thank you so much for sharing your recipes.
Amazing! So happy to hear that!
I made this last night, but in a pressure cooker. It was delicious! Even my 3 year old ate it. I will be making this again and telling everyone about it.
Perfect! So happy to hear that. One of my absolute fav soups 🙂
Made this today, i used fresh corn off the cob, forgot the green pepper but added spring onion… it was delicious…definitely keeping this recipe
Perfect! Glad you enjoyed.
Love this recipe! I would never have thought to add green chilies to a chicken soup, but it tasted great, especially with the Butternut squash. Definitely will make it again.
The kick of heat is delicious! So happy you enjoyed 🙂
I made this in a vegetarian version and my husband complained there’s no meat in the soup!!! This is my new fave however, and I’ve been trying to eat less meat and I have this for lunch at work and my co-workers were like; “Did u make that yourself”? Why yes, yes I did! and so can you – i linked them here <3
Delicious! So glad you enjoyed. Feel free to add some cooked chicken to your husband’s bowl 🙂
This was the most delicious soup I have ever made. It was very filling and was the perfect meal for my daughter who is waiting to have her wisdom teeth out.
Amazing! So glad you found this one 🙂
Am SO happy I was referred to your blog. It seems it will be a big hit in our household.
I want to make this and share with my 13 month old daughter but I doubt the green chilli will be okay for her. Do you think the cumin and oregano spices and flavouring will be enough flavour for this soup?
So happy to hear that! Hmmm, yes, maybe try roasted green bell pepper instead of green chiles?
Delicious!!!!!! I didn’t have Chile’s so
I used in Chipotle pepper. So good! Thank you!!!!
I’m glad that worked out well! Such a great dinner 🙂
This was a great recipe! It’s summer time in Texas, so it was kind of odd for me to cook hot soup because I usually save that for winter months. But I just purchased a ton of fresh hatch chiles so I was looking for a new recipe that I could put them in…found this one so I tried it!
I used sweet potatoes instead of pumpkin and I doubled the chiles. I also omitted the corn because I’m not a fan. I added 2 medium sized fresh zucchini to the pot during the last 10 minutes of cooking. The zucchini was a really great addition! I’ll definitely make this again! Thanks
Perfect! Love the idea of adding zucchini. Glad you enjoyed!
This sounds delicious! Do you happen to know how to modify it to make in an instant pot? The other Instant pot recipes don’t sound as good as yours does!
Oh gosh how embarrassing! All the comments loaded slowly so I didn’t see that you’ve already answered this. Can’t wait to try it then!
No problem! Hope you love this one!
This soup was absolutely delicious. I didn’t expect it to be so flavorful, but my husband and I really enjoyed it! I ran out of chicken broth, so I actually did a mix of chicken and veggies and it still tasted great!
Perfect! So glad you both liked it 🙂
I am thinking about making this for a big crowd. Is it ok to make this the night before serving? Should you modify anything if doing so, like leave the cilantro out until last minute? Thanks so much looks amazing!!
Yes this will be fine to make the night before! Simply reheat on the stove or in the microwave and garnish with a little extra cilantro 🙂
This was so delicious! I made it exactly as directed….the flavors were excellent!
So glad you enjoyed!
Such an amazing Fall soup!! I added white beans instead of the corn. So so so good! You nailed an amazing recipe once again!
Perfect! So glad you loved this one!
I love this soup and make it often. We make it with some serrano peppers for a kick.
Amazing! Great idea to add serranos 🙂
Thought this looked interesting and was not disappointed. Great recipe and not typical.
Glad you enjoyed!
I was searching through your low carb options since I’m having one of your pasta dishes for lunches this week and need some balance for dinner,, and I found this listed as your favorite. And I can see why! Such simple and healthy ingredients and SO much flavor. I also love how easy and quick it was to make. Thank you!
Absolutely! So glad you loved this one!
Such a great filling soup for the whole family. Subbed pinto beans for chicken and blended it all up to get a rich, creamy texture. Works as a great leftover meal!! The green chiles are not too spicy either, if you are looking for heat I would add in a jalapeño
Perfect! Love that idea 🙂
I absolutely love this soup! It’s my husband’s favorite also, he requests it often. The only change I make to it is that I double the amount of broth because we like a brothier soup. But otherwise it’s perfect! To make it easier I buy frozen cubed butternut squash. Thank you for a great recipe!
So happy to hear that! Such a great winter recipe 🙂
I make this soup at least twice a month for years it’s so delicious and freezes well for lunches. It’s delicious and super easy.
This is my favorite soup! I leave out the corn and meal prep it for lunches. You won’t regret trying this one!
So glad you love it!
Wonderful! Added cali rice while doing whole 30
Perfect! Glad you enjoyed!
This soup has been part of my regular winter rotation since you posted it! I usually add a little quinoa to make it feel like a heartier, complete meal. Perfect to make for the week or freeze! Thanks for such delicious recipes!
So happy to hear that!
Made this recipe and the family loved it!
I’m so glad!
This is the BEST soup! It’s easy to make, the flavors are incredible, and it’s just all around so satisfying. Anytime I get asked for one of my favorite recipes, I send people this one. It’s also one of my favorite meals to bring to new moms!
Omg soooooo delicious – making for 2nd week in a row. Soup season is my favorite!
Yay!! I’m so happy you’re loving it, Grace 🙂
This soup is delish! Will definitely be making it again. I did add some quinoa and zucchini.
Flavor is amazing! Definitely making again!
I used canned hot green chiles and it was perfect.
I used closer to 6 cups of Butternut Squash and I would probably cut it back to 4.
I’m also going to try roasting the squash and adding it in last for a slightly different texture next time.
Good to know! And yes roasted squash would be delicious 🙂
Very easy to make and flavor was great!
Winner, winner, chicken soup dinner 🙂 Wonderful and comforting fall flavors with southwest flair! The soup was very satisfying, but still felt lighter as it broth based. I made it twice this week – once exactly as posted and the second time I used left over rotisserie chicken that needed to be used. Both were delicious. This will definitely be on my soup rotation this fall/winter.
Easy and delicious.
This has now become one of my favorite soups. Reminiscent of pozole for sure! I added some roasted poblanos and some serrano chilies that I had, and needed to use before they turned. So awesome. Friends who shared with us went back for seconds (and one of them can be quite picky with food 🙂
Next time I make it, I think I am going to try it with sides like pozole – shredded cabbage, more lime, chilis, radishes, etc. for people to add as they like.
We loved this soup. I roasted the butternut squash and added it at the end. Also peeled the green pepper with a soft vegetable peeler. Many thanks!
Nice! So happy you enjoyed it, Tina 🙂
This was so easy to make & so delicious!! Has such a wonderful buttery flavor. You need to make this ASAP this fall.
Aw yay! Happy you loved it, Reagan 🙂
So good!! Definitely going to become a regular in the rotation this winter.
I’m about to have my second helping and had to stop eating to leave a review. This soup is so deliciously flavorful and easy! Made it in the instant pot – followed the steps as you would for stove top and pressure cooked on the soup/stew setting for 10 mins. Adding to the winter soup rotation!
Awesome, so glad it worked well in the Instant Pot and happy you loved it, Rachel!
Could you make this in a slow cooker?
I made this soup tonight and it was delicious! Thank you, I will definitely make this again.
Yay!! Happy you’re loving it, Jessica 🙂
Delicious soup!! The flavor is amazing. Can’t have bell peppers so omitted and still delicious. Thank you for another great recipe.
Glad to hear you loved it!
Everything is amazing, thank you for doing all for those of us who are looking for help.
My whole family loved this, including my toddler! I modified it slightly, using chicken breast instead of thighs, and using sweet mini peppers instead of a green bell pepper cause I didn’t have one. I also added a can of rinsed black beans at the end to add a little something extra, and we loved it! I served it with a dollop of nonfat plain Greek yogurt and some hot sauce with tortilla chips on the side. The leftovers were fantastic for lunch all week. I’ll be making this again for sure.
Those are all great additions! I’m so happy you and the fam loved this one. Thanks for the review 🙂
This is so delicious, even my mother-in-law has asked me to make it repeatedly. Suggest adding green beans too.
The highest compliment haha! I’m so happy you both love it 🙂
I love Grandma Gloria she is really tough 😊 thanks for sharing this recipe i will definitely try it out.
Haha she’s the best! Hope you enjoy it.
This soup turned out AMAZINGLY! In my opinion, it was even better the second and third day! This will definitely be a new fall and winter staple in my household.
Would this still be tasty if I left out the chicken to make it vegan? And maybe added beans instead? And changed the broth to vegetable.
Absolutely! Feel free to omit the chicken and add a can of chickpeas instead. Then be sure to use low sodium vegetable broth! Enjoy!
Do you think this could work in a slow cooker?
Absolutely!
This is a delicious and delightful change for chicken soup lovers ! It has just the right zing to it to make it interesting but not so spicy you can’t eat it. If you LIKE it hotter, you can add cumin, red pepper or whatever hot sauce you like easy enough !
I had this at my sister’s home and it was a hit. When I decided to make it I didn’t have squash available so i subbed a yam and a couple carrots and we LOVED it !
Ahhh this sounds amazing! SO glad you are loving this recipe
HOLY SMOKES – this was so dang good!!! I followed exactly as suggested and it came out perfectly. I think adding quinoa would be a nice touch too. This is the absolute perfect soup to make and eat on these cool fall days! I definitely will be making this again and again!!
I cannot thank you enough for all of your amazing recipes. AK has become my go to website for EVERY recipe. It’s the best!! xx
So yummy! I love the combination squash + green chilies! It’s hearty and perfect for the winter plus it’s healthy and diet friendly! All
Around win win
Oh this is the perfect recipe for the winter. So glad you are enjoying this recipe!
This recipe was simple to make and very delicious. I followed the instructions exactly – and it turned out great!
Delicious! I put 6 cups of squash, more chicken and added spinach! I think it was necessary for us to make it more filling
Delicious! I added spinach and out 6 cups of squash and more chicken and the taste was great!
Yummy! Could this be done in slow cooker?
Sure!
This is one of my go-to fall soup recipes. Super easy and absolutely delicious! I make it to recipe – although I swap out chicken breast for thighs (personal preference). Turns out perfect every time. Thank you for sharing this one!
Of course! I am so happy you’re loving this soup and it turned out great for you ❤️
This was the most delicious soup! I had a things in my fridge that made it even better and came together so fast. I had a butternut squash in roasted cubes in my fridge. Substituted a fresh chilaca for the green chilis and a poblano for the green pepper. Every recipe on this blog is solid!
Aw thank you, Cheryl! So glad that you love this one!
This is the second year I have made this yummy soup. Very filling as a main course. If I don’t have enough squash, I add a can of Pinto beans.
Ahh yay! SO glad you found this recipe and are loving it!
Come back every year and make this amazing soup for the winter. Delicious, filling and super easy to make.
So happy to hear that!
Butternut chicken yummy
YUM! This was such a perfect winter weeknight dinner. I added in quinoa and used frozen peppers and corn and it came together quickly. Another delicious dish we will add to our weekly rotation. Thanks, Monique!
Perfect! So glad you loved it!
We’ve been looking for a recipe to consume a bunch of butternut squash. Like most, we don’t care for the flavor plain or in soups where it is the dominant component. This recipe neutralizes the squash flavor ( especially if u pressure cook it, pieces reduce) and turns it into more like a small potato chunk. Chicken salt and herbs and spice’s dominate.
Perfect! Glad you found this one!
So satisfying and everyone I make it for always wants the recipe
So happy to hear that!
I am planning on making this but do you think frozen cubed butternut squash would work in this recipe?
Yes I think so!
Another delicious recipe from your website! I will definitely be ordering your cookbook for even more tasty recipes.
Glad you loved this! And thank you SO much!
So flavorful and easy to put together. Would make again!
So glad you loved it!
I make this all the time and it disappears quickly. A favorite.
One of my all-time fav soups!