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Butternut Squash Chicken Soup

This soup takes a long time to make, but it's worth it. It's also very pretty, so it's good for guests. You can double the squash and freeze it to use for the next time as well.

Prep
Cook
Serves 6people
Ingredients
1 1/2
lb Butternut Squash
3 1/2
cups Chicken Stock
1 1/2
lb Chicken Cutlets
1
tbsp Olive Oil
1
Onion, chopped
1 1/2
tsp Sea Salt
4
cloves Minced Garlic
1 1/2
tsp Oregano
1
can Diced Tomatoes (or just cherry tomatoes)
1
tsp Salt, Pepper
Directions
1.
Steam Squash until barely tender and remove half, set aside. Steam the rest for longer and then mash it. Set aside as well.
2.
Heat the chicken broth, bring to a boil. Simmer. Add the chicken and cook until cooked through. Transfer chicken to a plate and pour the broth in a bowl.
3.
Put olive oil in the pot and add the onion. Add the garlic and oregano. Cook. Add tomatoes and both squash bowls. Stir.
4.
Pour in the broth and salt and pepper.
5.
Shred chicken in small pieces and add to the pot. Simmer for a little while.
6.
Enjoy!

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