From Rachel Goetz:
I used 2 Butternut squashes that came out to be 3 lbs. I accidentally used the whole 4 ounce can of green Chile’s, 1/2 cup cream, and I used boiled chicken breasts. Yum! I used the immersion blender but next time I may try removing some and using the actual blender.
1 yellow onion (small/medium dice)
2 cloves garlic, minced (I think I have forgotten the garlic the past two times I have made it and I didn’t miss it)
2 medium-sized butternut squash, peeled and chopped (or 2 to 3 lbs pre-cut squash)
2t salt (to taste)
4 cups of chicken stock (careful to not add too much)
1 t dried oregano
1/2 t each, cumin & chili powder
4 oz cans diced green chilis (I usually don’t use the whole can)
1/4 heavy cream, more of less
2 cups shredded chicken (I like pulling a rotisserie chicken for this)
In a stock pot, melt butter and sauté onions and until tender but not brown, adding garlic the last few minutes. Add squash, salt and chicken stock. I only add enough chicken stock to just reach the top. Cover and simmer for 25 minutes or until the squash is fork tender. Puree about 1/2 the squash mixture and add back to soup (immersion blender is easiest, but blender or potato masher works too).
Stir in oregano, cumin, chili powder, green chilis and heavy cream and simmer another 5 minutes. Salt to taste and then add in the cooked chicken. Simmer another few minutes for good measure.