Spiralized Butternut Squash and Chicken Soup.
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Ingredients requirements Spiralized Butternut Squash and Chicken Soup:
- Prepare 1 of Butternut Squash.
- Prepare 2 - Smoked Chicken Drumsticks.
- Give 1/2 Delicata Squash.
- Require 1 Poblano Pepper.
- Provide 1 for Small Sweet Onion.
- Provide 4 Cloves - Garlic.
- Give 1/4 cup of blue cheese crumbles.
- Require 2/3 cup - buttermilk.
- Need 2 Cans for Chicken Broth low sodium.
- Give 1 tsp for Sazon Seasoning.
- Prepare 2 tsp of Ground Coriander.
- Need 2 tsp for Finely Chopped Fresh Rosemary.
Spiralized Butternut Squash and Chicken Soup how to cook:
- 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..
- 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..
- Combine the chicken broth, buttermilk, 1 tsp ground coriander and blue cheese crumbles in a pot and bring to a simmer..
- 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..
- 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..
- Peel and spiralize the remaining portion of the butternut squash. Chop the delicata squash into half rounds and add both the to the pot..
- Finely chop the rosemary stir in and let simmer for an hour before serving..
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