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Composition Spiralized Butternut Squash and Chicken Soup:
- Give 1 for Butternut Squash
- Prepare 2 of Smoked Chicken Drumsticks
- Give 1/2 of Delicata Squash
- Provide 1 Poblano Pepper
- Take 1 of Small Sweet Onion
- You need 4 Cloves for Garlic
- Get 1/4 cup of blue cheese crumbles
- Make ready 2/3 cup buttermilk
- Take 2 Cans for Chicken Broth low sodium
- Make ready 1 tsp for Sazon Seasoning
- Prepare 2 tsp for Ground Coriander
- Prepare 2 tsp of Finely Chopped Fresh Rosemary
Spiralized Butternut Squash and Chicken Soup step by step:
- Preheat oven to 400°. Wrap onion and garlic in foil with a little oil and place onto a baking sheet with 1 poblano pepper and put in oven.
- Roughly chop the round bottom portion of the butternut squash. Place on a baking sheet and dust both sides with coriander and sazon then place into the oven. Bake for 15 minutes.
- Combine the chicken broth, buttermilk, 1 tsp ground coriander and blue cheese crumbles in a pot and bring to a simmer.
- When the butternut squash, onion, garlic and poblano are done roasting remove the charred outer skins and add to the pot. Blend smooth with an immersion blender.
- Shred the chicken and add to the pot. A rotisserie chicken can be used or even a rinsed and drained can of beans in place of smoked chicken.
- Peel and spiralize the remaining portion of the butternut squash. Chop the delicata squash into half rounds and add both the to the pot.
- Finely chop the rosemary stir in and let simmer for an hour before serving.
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