Mexican Butternut Squash and Chicken Soup
Ingredients
- 1 tablespoon coconut oil or olive oil
- 1/2 medium onion diced
- 2 cloves garlic minced, or 1/4 tsp garlic powder
- 1 quart stock preferably homemade
- 2 cups butternut squash peeled, seeded and cubed
- 1 pound chicken breast or thighs
- 1/2 lime lime juice or juice of one lime
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup fresh cilantro chopped
Instructions
- Cook chicken in water until cooked through. Shred or dice.
- In a large pot, heat oil over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Add stock, butternut squash, cooked chicken, cumin, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until squash is tender.
- Stir in cilantro and lime juice. Serve immediately.
