Butternut Squash Soup With Roasted Chicken

Ingredients

• 1 tsp. olive oil
• 1 medium onion (chopped)
• 1 medium bell pepper (chopped)
• 4 cups chicken broth (low-sodium organic )
• 2 Tbsp. thyme (or 2 Tbsp. dried thyme chopped fresh )
• Sea salt
• 1 cup corn
• 2 cup butternut squash
• 16 oz chicken breasts (rotisserie )

Instructions

1. 1

   Heat oil in medium saucepan over medium-high heat.

2. 2

   Add onion and bell pepper; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.

3. 3

   Add chicken broth and thyme. Season with salt and pepper if desired; cook, stirring occasionally, for 10 minutes.

4. 4

   Add chicken, corn, and squash; cook, stirring occasionally, for 5 to 8 minutes, or until squash is soft.

5. 5

   Divide evenly between eight serving bowls.