Hey, soup lovers! Today I’m going to share with you one of my favorite recipes for a hearty and healthy soup that’s perfect for any season. It’s butternut squash, egg noodle pasta, chicken, and veggie soup that’s packed with flavor and nutrients. Like all my soup recipes, you have the option to add or subtract whatever ingredients that don’t suit your taste. Just remember the main ingredients and in this case, it’s the butternut squash. For all my vegan friends, you have the option to leave out the chicken. Here’s how to make this delicious hearty-filled soup.

Ingredients:
– 1 extra-large butternut squash peeled and cubed. You can purchase butternut squash, already cubed at your local supermarket, in the produce section. For all my culinary-challenged people, simply pick up a 16oz can of butternut squash soup, in the soup aisle. Please refer to option 2, below.
– 2 cups of boneless/ skinless cooked chicken, shredded or chopped.
– 1 bag of egg noodle pasta
– 2 cups of thawed frozen chopped carrots
– 1 cup of chopped onions
– ½ cup of sliced garlic cloves or minced garlic (Optional)
– Salt and pepper to taste
– 2 tablespoons of olive oil
– 4 cups of chicken broth
– 2 cups of water
– 1 bay leaf
– 2 teaspoons of dried thyme
– 1 teaspoon of dried rosemary
– For option 2, 16oz of canned butternut squash soup (Try low sodium).

Directions:

• In a medium frying pan, cook your boneless/ skinless chicken (use two tablespoons of olive oil). You have the option of shredding or chopping the chicken into small chunks.
• Cook then drain the egg noodle pasta.
• (Option 1) Prepare your butternut squash… If it’s whole, then you would need to peel, clean the seeds out, and cut them into small cubes. But if you purchased them cubed already, just place them into a saucepan and boil until it’s as soft as a potato.
• In a large pot, bring the chicken broth, water, bay leaf, thyme, rosemary, chopped onion, garlic, salt, and pepper, to a boil. Reduce the heat and simmer for 10 minutes.
• Add the egg noodle pasta, chicken, and thawed carrots to the broth and place the mixture on a low simmer, stirring occasionally for another 10 minutes.
• Remove the bay leaf and discard.
• Place the cubed butternut squash into a blender or food processor and blend until smooth. Add the pureed squash to the soup and stir well.
• (Option 2) For canned soup alternatives, you can eliminate the chicken broth and slowly add water, to loosen the soup texture to your liking.
• Please be mindful of how you season your soup because canned alternative products may be high in sodium. It’s best to find a low-sodium soup option.
• Add the cooked egg noodle pasta, cooked chicken, thawed carrots, chopped onion and garlic, salt, and pepper, to the canned soup and place on a low simmer, stirring occasionally for 10 minutes.

Note: This soup is best served with cheddar croutons or veggie crackers

Enjoy!