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Butternut Squash Soup with Chicken and Brown Rice Recipe

Looking for an easy Butternut Squash Soup with Chicken and Brown Rice recipe? Learn how to make Butternut Squash Soup with Chicken and Brown Rice using healthy ingredients.


Submitted by wccunningham

Makes 16 servings



Winter squash soup for a cold Winter's day.

Recipe Ingredients for Butternut Squash Soup with Chicken and Brown Rice

6 cup, cubes Squash, Winter, Butternut
1 lb. Chicken Breasts, Boneless and Skinless
1 cup Brown Rice
1 medium (2-1/2" dia) Onions
2 tsp Olive Oil
1 tsp Salt, Table
1 tsp Pepper, Black
2 tsp Hot Sauce

Recipe Directions for Butternut Squash Soup with Chicken and Brown Rice

  1. Peel squash, remove seeds, and cut into 1/2 inch cubes.

  2. Trim fat from two chicken breasts, and cut into thirds.

  3. Bring enough water to cover squash and chicken to a boil.

  4. Add all ingredients to the boiling water.

  5. Reduce heat, cover, and gently boil for 1.5 hours.

  6. Remove chicken and set aside.

  7. Mash all other ingredients with a potato masher until the squash is the desired consistency.

  8. Shred the chicken and place into pot, stirring thoroughly.

  9. Makes about 16 1-cup servings.

Categories

Main Dish

Nutrition Facts
Serving Size 94.9g
Amount Per Serving
Calories
104
Calories from Fat
26
% Daily Value*
Total Fat
2.9g
4%
Saturated Fat
0.7g
4%
Trans Fat
0.0g
Cholesterol
25mg
8%
Sodium
191mg
8%
Potassium
271mg
8%
Total Carbohydrates
11.1g
4%
Dietary Fiber
1.5g
6%
Sugars
1.5g
Protein
9.2g
Vitamin A 112% Vitamin C 20%
Calcium 3% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • High in niacin
  • High in selenium
  • Very high in vitamin A
  • High in vitamin C
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