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Butternut Squash Soup with Chicken and Orzo

Barbara Schieving
  • minutes
  • Serves 2

INGREDIENTS

1 cup

Chicken

1 1/2 lb

Butternut squash, fresh baked

1/2 cup

Carrots

1/2 cup

Celery

1

Garlic clove

1

Green onion tops

1/2 cup

Green onions

1 14.5 ounce can

Tomatoes, with juice

2 14.5 ounce cans

Chicken broth

1 cup

Orzo, cooked

1/4 tsp

Black pepper, freshly ground

1/2 tsp

Italian seasoning

1/8 tsp

Nutmeg

1/8 tsp

Red pepper flakes, dried

1

half and half

3 tbsp

Butter