Lemony Butternut Squash Soup over Brown Rice

Serves 6

 

Ingredients:

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2 Tbsp olive oil

1 onion, chopped

4 ribs celery, chopped

1 bunch carrots, peeled and chopped

2 cloves garlic, minced

2 pounds skinless boneless chicken thighs cut into bite-size pieces

8 cups chicken bone broth (4 cups to make stew)

1 tsp dried oregano

1 tsp dried thyme

3 cups cubed butternut squash (I use frozen)

1 tsp salt

½ tsp pepper

5 oz baby spinach

1 lemon, juiced

 

1 cup brown rice cooked according to package directions. Start the rice before you start making the soup. Keep the rice warm while making the soup.

 

Directions:

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Heat the oil in a soup pot (at least 5 quart size). Add the chopped onion and saute until translucent. Add chopped celery, onion and carrots; saute until soft. Add garlic and saute for a minute or two. Add the oregano, thyme, salt and pepper.

 

Stir in the diced chicken and the cubed butternut squash. Add the chicken bone broth. Heat on high until just beginning to boil. Turn the heat down, and simmer for 12 minutes or until the chicken and squash are cooked through.

 

Stir in the spinach and lemon juice. Cook until the spinach has wilted – spinach wilts quickly.

 

Serve over the cooked brown rice.

 

Accompany with a crusty bread and sharp cheese. Mmm, delicious!