Chicken, Squash and Pasta Soup

Chicken, Squash and Pasta Soup

Butternut squash adds color and nutrients to chicken noodle soup.

Prep Time

40

Minutes

Total Time

40

Minutes

Makes

6

servings

1
tablespoon olive or vegetable oil
2
medium stalks celery, coarsely chopped (1 cup)
1
medium onion, coarsely chopped (1/2 cup)
1
teaspoon dried sage leaves
6
cups Progresso® chicken broth (from two 32-oz cartons)
2 1/2
cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 1/2
cups uncooked tricolor rotini pasta (about 5 oz)
1 1/2
cups 3/4-inch cubes peeled butternut squash
1/4
teaspoon salt
1/8
teaspoon pepper
  1. In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Cook celery, onion and sage in oil 5 to 6 minutes, stirring frequently, until onion is softened.
  2. Stir in remaining ingredients. Heat to boiling; reduce heat to medium. Cover; cook 12 to 15 minutes, stirring occasionally, until pasta and squash are tender.
Makes 6 servings (1 1/3 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Add an exotic Indian flavor by substituting 1 teaspoon of curry powder for the sage.
This recipe calls for the peanut-shaped butternut squash, but buttercup or acorn squash could be used instead.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 270
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 50mg;
  • Sodium 1420mg;
  • Total Carbohydrate 24g
    • (Dietary Fiber 2g,
    • Sugars 2g),
  • Protein 25g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 3 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.