Butternut squash and chicken soup

Well, I wasn’t going to post a recipe today but I had some butternut in the fridge that I needed to use up so I decided to see what was in my fridge – and came out with this great dish. I’m taking a break from eating it – because it’s just so delicious.

You can make this as a casserole or a soup. It’s pretty versatile. Feel free to add in any vegetables you want and it will probably still taste good. Pair it with a side salad or sandwich and this will serve up to two people.

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Creamy butternut squash #3

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  • 1 cup butternut squash noodles (cooked)
  • 1 cup of cooked shredded chicken (I used deli chicken)
  • 1 cup of spinach (washed and dried)
  • 1 whole tomato sliced
  • 2 tbsp of flour or cornstarch
  • 1/4 cup of milk
  • Spices: salt, pepper, oregano, garlic salt and parsley


For this recipe, I used pre-cooked butternut squash noodles which I heated up in the microwave last night with some olive oil and spices. For the chicken, I used a pre-cooked deli roasted chicken. These are shortcuts I take to speed things up in the kitchen.

In a large skillet, add in the butternut squash, flour, milk and spices. Cook on medium-high heat and stir constantly until the mixture boils or until the flour is cooked. Add in the rest of the vegetables and the chicken. Cook for an additional 5-10 minutes or until the soup is at the texture you desire.

For a thinner broth – simply use less flour and add in more milk or water. Top off with your choice of spices and a bit of parsley for garnish. This is what the soup looked like before I decided to add in flour as a thickening agent.

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Butternut squash soup #2

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Tip: If you’re using raw butternut squash noodles – cook them first. Add some butter or olive oil to your skillet. Add in the noodles and your choice of spices. Cook until noodles are tender or mushy. You could also use a hand mixer to speed up this process. You can also add in some onions and garlic for added flavour. I just used what I had on hand. To save some time, you can cook the chicken and noodles the night before. Or throw everything into a slow-cooker and cook on high for three to four hours or until the chicken is done.

Serve with a side of scones or biscuits. Or even better – a grilled cheese sandwich would go perfectly with this soup.


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