Spiffed up boxed butternut squash soup

Hubs wasn’t feeling a hundred percent the other day. I offered butternut squash soup for his aching throat and, while it sounded good, he wanted something more like chicken noodle…without the noodles. I figured, why not jazz up the butternut squash soup with the leftover chicken tenders from a few nights previous and the giant leek I had bought at the farmers’ market the day before.

It was a HUGE win. For both of us.

Ingredients:

  • one box of butternut squash soup
  • chicken tenders cut into one inch cubes (or close to it)
  • one leek: green and ends removed, cut against the grain in half inch rounds
  • “pumpkin” spices: nutmeg, cinnamon, paprika
  • salt/pepper/oil

Pour the box of soup into a sauce pan and heat on low, stirring occasionally. I use Pacific brand soups.

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Heat a dollup of oil in a saute pan and add the leeks. Make sure the rings of leeks are separated out so that they cook evenly. Meanwhile, rub the spices and salt/pepper into the chicken cubes. When the leeks are beginning to soften, move them to the outside edge of the pan and add in the chicken.

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The chicken cooks quickly so keep an eye on it. Turn it when the bottom side starts to brown and the edges begin to whiten up. 

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Et voila! Serve the soup and then add a hefty serving spoon full of chicken and leeks. It really adds something special to an already delicious soup. Perfect for a quick lunch.

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