There is just something about a bowl of soup that just warms me up inside. Anytime of year, I love a hearty soup that is no fuss and easy to make. It is rare that John will eat a bowl of soup as a meal, but he loves this Chicken and Butternut Squash Soup because it is packed with protein from loads of chicken and bone broth. Start setting your pressure cooker to sauté and adding about tablespoon of olive, avocado, or coconut oil.
Next, cut up eight chicken breasts into cubes and brown them in the pressure cooker in batches. I can usually do it in two batches.
While it is browning, season with sea salt and pepper.
While the chicken is browning, it is the perfect time to start peeling and chopping two onions into quarters.
After you remove the last of the chicken from browning, add a little more of your oil of choice and the onion into the pressure cooker.
While the onion is cooking it, peel and chop two butternut squash into chunks.. It should be about 8 cups of butternut squash total. Warning, they are slippery. Also if you have never chopped a butternut squash before, in the large part around the bottom there are seeds like a pumpkin. Just cut around the seeds and discard. 
When the onion becomes translucent, add about two cloves of minced garlic. I measure that loosely LOL! 
After about 30 seconds turn off the sauté function and add the chicken and butternut squash into the pressure cooker. 
Now it's time to add the seasonings. I try to make it easy on y'all, so seasonings are two teaspoons each of: sage, thyme, dried rosemary.
Next add six cups of Kitchen Basics Chicken Bone Broth. If I don't have time to make my own, I love Kitchen Basics Bone Broth because it has a hearty, delicious flavor made from real bones, organic vegetables, herbs and spices. You may be wondering what the difference is between regular broth and bone broth. The real difference is that bone broth has a lot more protein than traditional broth. One 8.25 oz serving of Kitchen Basics Chicken Bone Broth contains 10g of protein which is 20% of the daily recommended amount.
If you are wondering where the heck would you even find Kitchen Basics Chicken Bone Broth, just head up to your local Publix, go to the soup aisle and you will find it there!
After you add the chicken bone broth, give everything a good stir.
Place the lid on the pressure cooker and set the release valve to seal.
Set the pressure cooker to cook for 10 minutes at high pressure.
When it is finished cooking, quick release the pressure. WARNING: It will be hot. Please make sure that you follow all of the safety guidelines included in your owner's manual whenever you are using your pressure cooker.
After all of the steam and pressure have been released and the red tab is down, carefully remove the lid from the pressure cooker.
Now it is time for the fun part… the emulsion blender!!! If you don't have one of these you can blend the soup in stages in a regular stand blender. However, the emulsion blender is way easier, and a great tool to have in your kitchen.
After you have cooled the soup off a little bit. Blend in 1/2 cup of coconut milk for creaminess.
Serve and garnish with fresh or dried rosemary.
This soup stores and freezes really well. I love to keep it in quart-sized glass jars, it will last in the refrigerator for about a week and in the freezer for up to a year.
Chicken and Butternut Squash Soup
Ingredients
- 2 TB olive oil
- 8 boneless skinless chicken breast cut into 1 inch cubes
- 2 large sweet onions chopped
- 2 *ish* cloves of garlic (you can rarely have too much garlic in my opinion)
- 2 large butternut squash cut into cubes
- 2 tsp sage
- 2 tsp thyme
- 2 tsp rosemary
- 6 cups chicken bone broth
- 1/2 cup coconut milk
- 1 tsp fresh or dried rosemary for garnish
Instructions
Set your pressure cooker to the saute function and add half of the olive oil.
Season the chicken with salt and pepper and brown in two batches. It should take 2-3 min each batch. Remove and set aside.
Add the other half of the olive oil and onion to the pressure cooker and saute for 2-3 min.
Add garlic and saute for 1 minute.
Add to the pot the chicken, sage, thyme, rosemary, and bone broth.
Turn off the saute function and place the lid on the pressure cooker. Set the pressure cooker to cook for 10 minutes at high pressure.
When it is finished cooking, quick release the pressure. WARNING: It will be hot.
Use an emulsion blender to blend the soup together until the chicken looks shredded.
Blend in 1/2 cup of coconut milk for creaminess.
Serve and garnish with fresh or dried rosemary.
Notes
Please make sure that you follow all of the safety guidelines included in your owner's manual whenever you are using your pressure cooker.
If you don't have one of these you can blend the soup in stages in a regular stand blender. However, the emulsion blender is way easier, and a great tool to have in your kitchen.
This soup stores and freezes really well. I love to keep it in quart-sized glass jars, it will last in the refrigerator for about a week and in the freezer for up to a year.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #NewYearNutrition #CollectiveBias
