Butternut Squash Soup with Chicken Pot Pie Cupcakes
This is by far one of my favorite soups to make. I
have been meaning to share it with all of you for awhile. It is so easy and
healthy. Tonight I paired my favorite soup with the most amazing chicken pot pie cupcakes!!
I hope you like it!!
Ingredients for Butternut Squash Soup
§ 2
tablespoons olive oil
§ 1 small
onion, chopped
§ 1 stalk
celery, chopped
§ 1
medium carrot, chopped
§ 2
medium potatoes, cubed
§ 1
medium butternut squash - peeled, seeded, and cubed
§ 1 (32
fluid ounce) container chicken stock
§ salt
and freshly ground black pepper to taste
Directions
1. Put oil large pot, and
cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until
lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring
to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all
vegetables are tender.
Transfer the
soup to a blender, and blend until smooth. Return to pot, and mix in any
remaining stock to attain desired consistency. Season with salt and pepper. (If
you have a hand blender they work best, just blends soup in pot).
Chicken Pot Pie Cupcakes
Ingredients
1.
1 chicken breast, poached and diced
2.
1 (14.5 oz) can cream of chicken soup
3.
1 cup frozen mixed veggies
4.
1 cup shredded cheddar cheese
5.
1 Tbs Herbs De Provence
6.
1 tsp onion powder
7.
1 tsp garlic salt
8.
2 (10 oz) cans Pillsbury biscuits
Instructions
1.
Preheat your oven to 400.
2.
In a large bowl, combine the cooked chicken, cream of chicken
soup, frozen veggies, cheese, herbs and spices.
3.
Lightly grease a 10-cup muffin tin and place the Pillsbury
biscuits into each cup, pressing into the bottom and up the sides.
4.
Evenly spoon the pot pie mixture into each biscuit cup. Slide
into the oven and bake for about 15 minutes.
5.
Dig in!
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