A friend of mine brought this tasty soup to a Christmas potluck and I had to get the recipe. Thanks Colette!
42 oz chicken broth (three 14 oz cans)
1 1/2 lb butternut squash, peeled, seeded, and cut into 1/2 in cubes (about 4 cups)
1 Tbsp minced garlic
2 large tomatoes, diced (one 14 oz can)
2 green or yellow squash, cubed
2 cups cooked cubed or shredded chicken
Bring broth, butternut squash and garlic to a boil in a large pot. Cover, reduce heat and simmer 5 mins or until squash is almost tender. Add tomatoes, other squash and chicken; simmer, uncovered 5 mins or until other squash is tender.
You can pull part of it out and blend it to give it a creamier texture if you like.
Serve with: guacamole, sour cream, cilantro, lime tortilla chips, or whatever your heart desires!
