Buffalo Chicken and Butternut Squash Soup

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So I'm not one of those people that obsess over Fall.  I don't get excited about Starbuck's Pumpkin Spice Latte.  I know.  I'm the complete opposite of most girls.  I don't even like Pumpkin Pie.  I'd rather wear flip flops than boots, and I LOVE the hot weather.  I grew up in Pennsylvania but I'm a Southern girl at heart.  But with this Fall weather in full swing, I got the urge to make soup.  It could be blazing hot outside, and I'd still be in the mood for soup.  I love soup!  Same goes for coffee.  

Obviously, the word "Buffalo" in the title gives it away, but I'm warning you now that this soup is SPICY.  That was the goal.  A delicious, spicy, and healthy version of buffalo chicken soup.  The addition of butternut squash gives it a generous serving of veggies.  The Bonus?  You throw everything in the slow cooker!!  This soup is so easy and 100% fail proof.  

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I did not add the chicken to the crockpot.  I wanted to keep that part separate so I could measure the exact amount of protein added to each bowl of soup.  Roughly chop up the veggies and throw in a crockpot with all the other ingredients.  Cook it on low for 8 hours or high for 4 hours.  

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Once the soup is ready, grab your immersion blender and puree everything until smooth and creamy.  

Buffalo Chicken and Butternut Squash Soup

Macros for 1 cup of soup with 2 ounce shredded chicken and 1/2 ounce crumbled goat cheese:

Protein: 20g

Carbs: 29g

Fat: 6g

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INGREDIENTS

For the slow cooker: 

  • 1 medium squash (approximately 2 pounds), cubed 
  • 1 medium onion (approximately 9 ounces), quartered 
  • 4-5 celery stalks, roughly chopped
  • 3 garlic cloves
  • 4 cups chicken broth
  • 1/2 cup Franks Hot Sauce
  • 7 ounces Light Coconut Milk, canned
  • 1/2 Tablespoon dried dill
  • 1/4 teaspoon sea salt 

Topping:

  • shredded chicken
  • crumbled goat cheese

 

METHOD

Place all slow cooker ingredients in slow cooker.  Cook on high for 4 hours or low for 8 hours.  Once the soup is done cooking, remove the lid, and use an immersion blender to blend the soup until completely smooth.  

Top each bowl with shredded chicken and crumbled goat cheese.

Enjoy!! 

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