@adamwolfefitness: 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

Cryptic Kennie :

That is the freshest bay leaf I've ever seen.

Kale :

butternut squish

Angela Deodath :

did i just heard squish [Facepalm][Facepalm][Facepalm][Facepalm][Facepalm][Facepalm]

jessicadeeser :

This makes me happy.

user9068748852523 :

Roast the seeds! They are just as good as pumpkin seeds

user5381204118533 :

Squash not squish

Emad M | Fits 👕 & Fiction 📚 :

The salt shaker lol

Anna Viner :

Put some plain greek yogurt on top 🙌🏼

Leannderthal :

Can you please give me the info on what pot you’re using?

Talodax :

off to the store

sapphic.author :

Your salt shaker is so dainty 😂

T :

Damn bruh this is in rotation for the winter!!

Jimmy :

Ugh tortilla strips would be great in that

moi :

Going to make this with chicken thighs. Looks YUMMY!

Pretty_Little_Samya 🇨🇦 :

Amazing

Dead inside but caffeinated :

peeling and cutting a butternut squash with your bare hands terrifies me😬 the film it leaves on your hands.... yuuuuuck

Grammaw :

Did I just hear you say” squish “? I got five of those fresh out of a field the other day and looking for some good recipes? This one looks like a keeper ❤️❤️

Dilly :

I feel like if you let that simmer down a bit to thicken up then it would make a really good sauce over pasta.

🇺🇸MeMaw❌ :

Yummy

Shanda Chanelle :

I’d love to see some dairy free recipes. I can’t seem to hit my protein numbers without dairy.

Adonis :

Viola Vidalia :

Creamy?

Amy Powell :

You lost me at the bell pepper

Angela :

I roast all my veggies first, then throw in the pot. I have never thought to add chicken though!!!

Sarah Ratliff :

Looks good but I think you might be scared of salt😆