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@balanoshi78:

♥️Balanoshi 😎
♥️Balanoshi 😎
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Region: US
Tuesday 03 November 2026 18:03:42 GMT
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babul.balanoshi
babul Balanoshi :
jigar kopaq🥰🥰🥰🥰
2026-11-04 10:07:26
1
arsal.shahwani5
arsa 🤗❤️ Baloch 👻🥷 :
elum ♥️
2026-11-04 13:29:38
1
arsal.shahwani5
arsa 🤗❤️ Baloch 👻🥷 :
[Red heart][Red heart][Red heart]
2026-11-04 13:29:29
1
aniskhan770335
ANIS,KHAN :
[Red heart][Red heart][Red heart]
2026-11-03 21:29:51
1
faisalkurd6
👑میر فیصل کرد👑 :
[Wilted rose][Wilted rose][Wilted rose]
2026-11-04 02:32:28
1
waseembaloch6785
🔰WASEEM BALOCH🔰 :
❤️❤️❤️
2026-11-04 06:03:32
1
shib7500
shoaib :
🌹🌹🌹
2026-11-04 05:30:44
1
malikzaidshahwani7
MZ ShAHwANi ✪ :
[Red heart]
2026-11-03 18:24:38
1
user5441228057920
Baloch :
🥰🥰🥰
2026-11-03 22:52:47
1
zulqarnainshahwani7
❤️❥❥═ℤUℒℚᎯℛℕᎯℐℕ :
❤️❤️❤️
2026-11-04 04:39:07
1
babuljanbabuljan552
عابد سمالانی -----🥀-786-🥀 :
❤️❤️❤️
2026-11-04 04:50:58
1
babuljanbabuljan552
عابد سمالانی -----🥀-786-🥀 :
💔💔💔
2026-11-04 04:51:00
1
user5441228057920
Baloch :
♥️♥️♥️
2026-11-03 22:52:45
1
malikshamrizshahwani
MALIK SHAMRIZ SHAHWANI ✌️⛰️ :
♥️♥️♥️
2026-11-04 03:58:21
1
asmat.zaib5
Asmat Zaib :
💞💞💞
2026-11-04 02:32:22
1
user3772417932477
سرور جان :
❤️❤️❤️
2026-11-03 19:08:53
1
cglover022
⚔️honda_125✈️ :
🥰🥰🥰
2026-11-03 20:04:41
1
shabirjan187
shabir jan :
🥰🥰🥰
2026-11-03 18:06:55
1
ahsanbaba362
Ahsan_Baba🥀🖤 :
🥀🖤🥀
2026-11-03 20:13:28
1
princesamullbaloch0
🥀سمل بلوچ🥀 :
❤️❤️❤️
2026-11-03 19:28:41
1
satakzaiforce
قدرت جان ❤️👑 :
❤️❤️❤️
2026-11-03 18:16:44
1
syed__309
𝕤𝕪𝕖𝕕 𝕌𝕊𝕄𝔸ℕ 𝕤𝕙𝕒𝕙 :
❤️❤️❤️
2026-11-03 20:13:16
1
amirmshahi68
amirmshahi971 :
🥀🥀🥀
2026-11-03 20:08:43
1
shoaibjan0639
Sangat Shobii :
🥰🥰🥰
2026-11-03 19:15:30
1
princesamullbaloch0
🥀سمل بلوچ🥀 :
💙💙💙
2026-11-03 19:28:43
1
To see more videos from user @balanoshi78, please go to the Tikwm homepage.

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فێربم،🖤#foryou #account #ئەکتیڤبن🥀🖤ـہہـ٨ــہ #fyppppppppppppppppppppppp #fypシ゚viral


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Creamy Butternut Squash Chicken Soup 🍂 330 cals 49g protein 7g fat 22g carbs Cookbook in bio 🔗 Ingredients: This makes 4 servings 28* oz boneless skinless chicken breast (not 2 lbs - I misspoke in the video) 16 oz butternut squash, peeled and cubed 2 medium carrots, roughly chopped 1 red bell pepper, roughly chopped 2 medium tomatoes, halved 1 medium yellow onion, quartered 4 garlic cloves 2 tbsp tomato paste 1 tbsp olive oil 4 cups unsalted chicken broth ¼ cup grated parmesan cheese Juice of ½ lemon 1 bay leaf Seasoning blend: 2 tsp smoked paprika 1 tsp Italian seasoning 1 tsp dried thyme ½ tsp dried sage ½ tsp black pepper ¼ tsp crushed red pepper flakes Salt to taste Garnish: Fresh parsley, finely chopped Freshly grated parmesan cheese Directions: 1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, bell pepper, and garlic. Sauté for 5–6 minutes until slightly softened. 2. Stir in the tomato paste and seasoning blend. Cook for another minute to develop the flavors. 3. Add the butternut squash, tomatoes, whole chicken breasts, chicken broth, and bay leaf. Bring to a gentle boil, then reduce heat, cover, and simmer for 20–25 minutes until the vegetables are fork-tender and chicken reaches 165°F internally. 4. Remove the chicken and bay leaf. Using an immersion blender, blend the vegetables and broth until completely smooth and creamy (you can also let cool & dump into a blender) 5. Stir in the parmesan cheese and lemon juice. Shred the cooked chicken using two forks. 6. Add the shredded chicken back into the soup, mix and adjust seasonings to taste, then split into 4 meals and top with fresh parsley and grated parmesan Follow for more! #squash #butternutsquashsoup #chickensoup #mealprep #fallrecipes
Creamy Butternut Squash Chicken Soup 🍂 330 cals 49g protein 7g fat 22g carbs Cookbook in bio 🔗 Ingredients: This makes 4 servings 28* oz boneless skinless chicken breast (not 2 lbs - I misspoke in the video) 16 oz butternut squash, peeled and cubed 2 medium carrots, roughly chopped 1 red bell pepper, roughly chopped 2 medium tomatoes, halved 1 medium yellow onion, quartered 4 garlic cloves 2 tbsp tomato paste 1 tbsp olive oil 4 cups unsalted chicken broth ¼ cup grated parmesan cheese Juice of ½ lemon 1 bay leaf Seasoning blend: 2 tsp smoked paprika 1 tsp Italian seasoning 1 tsp dried thyme ½ tsp dried sage ½ tsp black pepper ¼ tsp crushed red pepper flakes Salt to taste Garnish: Fresh parsley, finely chopped Freshly grated parmesan cheese Directions: 1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, bell pepper, and garlic. Sauté for 5–6 minutes until slightly softened. 2. Stir in the tomato paste and seasoning blend. Cook for another minute to develop the flavors. 3. Add the butternut squash, tomatoes, whole chicken breasts, chicken broth, and bay leaf. Bring to a gentle boil, then reduce heat, cover, and simmer for 20–25 minutes until the vegetables are fork-tender and chicken reaches 165°F internally. 4. Remove the chicken and bay leaf. Using an immersion blender, blend the vegetables and broth until completely smooth and creamy (you can also let cool & dump into a blender) 5. Stir in the parmesan cheese and lemon juice. Shred the cooked chicken using two forks. 6. Add the shredded chicken back into the soup, mix and adjust seasonings to taste, then split into 4 meals and top with fresh parsley and grated parmesan Follow for more! #squash #butternutsquashsoup #chickensoup #mealprep #fallrecipes


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