Chicken, Squash and Pasta Soup

Butternut squash adds color and nutrients to chicken noodle soup.

  • Prep Time 40 min
  • Total Time 40 min
  • Servings 6

Ingredients

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.

Expert 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
50mg
50%;
Sodium
1420mg
1420%;
Total Carbohydrate
24g
24%
(Dietary Fiber
2g
2%
  Sugars
2g
2%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
50%;
Vitamin C
6%;
Calcium
4%;
Iron
15%;
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.