Last week I had an amazing opportunity to visit Chicago for a conference for work. It was a lot of fun to be somewhere new, learning interesting things, and of course, enjoying 80 degree weather in October.
However, as much as I was grateful to get actual sleep that was not interrupted by a cat walking across my head, there’s nothing like coming home after you’ve been away for a few days. And, what better way to make yourself feel at home than to make a big pot of this Rosemary and Butternut Squash Chicken Noodle Soup?
This one starts with a hearty broth, some cooked chicken, and one of my fall favorites: spiralized butternut squash.
Note: If you’re vegetarian, this soup can easily be made vegetarian or vegan by substituting the chicken for chickpeas (or a protein source of choice) and using vegetable broth. Plus, if you want to make your own veggie broth (from scraps!), check out this tutorial.
How to Spiralize Butternut Squash
If you’ve never spiralized butternut squash before, it may seem intimidating, but I promise it’s not hard! Let’s grab your spiralizer and get to work!
Start by cutting off the bulbous end of the squash (pictured on the left above). Since the bulbous end cannot be spiralized due to the hollow core and seeds, I like to scoop the seeds out, peel and dice it, then roast it in a bit of coconut oil. You can also save it for another recipe.
The neck of the squash can be spiralized (pictured on the right above). Make sure to cut off the top stem, then peel it. Once it is peeled, place the squash on the spiralizer (pictured below) and spiralize it with a blade of your choice (this recipe uses the “spaghetti” blade).
- 1 tablespoon coconut oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 4 celery stalks, diced
- 4 cups cooked chicken
- 8 cups chicken broth
- 3 tablespoons lemon juice
- 1 teaspoon sea salt
- ½ teaspoon dried thyme
- 3 sprigs fresh rosemary
- 1 medium butternut squash
- Black pepper, to taste
- Add coconut oil to a medium pot over medium heat.
- Add onion, garlic, and celery and saute for 5 minutes, until onions are translucent and vegetables are aromatic.
- Add the chicken, broth, lemon juice, sea salt, thyme, and rosemary and bring to a boil. Lower heat and let simmer for 30 minutes.
- While soup is simmering, spiralize the butternut squash. Cut off the bulbous end of the squash and set it aside. Cut off the top stem of the squash, then peel it. Place the squash on the spiralizer and spiralize it with the spaghetti blade.
- Add the butternut squash noodles to the soup and let simmer for 5 minutes, until just tender. Remove soup from heat and add black pepper to taste. Serve hot.