Butternut Squash Chicken Soup

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings


  • 4 cups low sodium chicken broth
  • 1 6-oz. can tomato paste
  • Sea salt and freshly ground black pepper to taste
  • 2 medium parsnips chopped
  • 2 cups cubed butternut squash
  • 2 large ribs celery chopped
  • 2 cups chopped kale
  • 2 cloves garlic minced
  • 1 medium onion chopped
  • 2 tablespoons ground cumin
  • 1 teaspoon cayenne pepper
  • 1/4 cup chopped basil
  • 2 large boneless skinless chicken breasts chopped


  • In a large pot over medium heat, add all the ingredients (chicken broth through chicken) and stir well. Cover soup and cook for 5 to 10 minutes, until soup comes to a boil.
  • Reduce heat to low and simmer for 30 minutes, until vegetables are tender and chicken is cooked through and no longer pink in the center, serve warm.


SERVING SUGGESTION: A big salad tossed with Leanne’s basic vinaigrette. (In a large bowl, toss together torn lettuce (not iceberg - no nutrition) and salad veggies of your choice. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 clove pressed garlic and a pinch of dried basil and oregano; drizzle dressing over salad.)
NUTRITION: 369 Calories; 3g Fat (7.3% calories from fat); 44g Protein; 45g Carbohydrate; 10g Dietary Fiber; 68mg Cholesterol; 906mg Sodium. Exchanges: 2 Grain (Starch); 5 Lean Meat; 2 1/2 Vegetable; 0 Fat.
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