Cozy Comfort In A Bowl

Styled by MARÉ BRENNAN
Photograph by KELLY MOORE CLARK

When winter winds have you chilled, nothing beats an easy and hearty soup for supper. This one pot wonder is packed with flavor and veggies. Add as much spice as you like! We found the perfect Berry and Thread Whitewash collection bowl and plate made by Juliska that’s available at The Muffin Tin and Trenton House.

Butternut Squash and  Green Chile Chicken Soup

What you need:

1/2 TBSP olive oil
6 cloves of garlic, minced
1 large white onion, chopped
1 green bell pepper, diced
1/4 cup diced cilantro
1 (4 ounce) can of mild green chiles
1 butternut squash, peeled, seeded and cubed
1 1/2 tsp ground cumin
1 tsp ground oregano
4 cups organic low sodium chicken broth
1 lb. boneless chicken breast
1 (15 ounce) can organic corn, drained 
(leave this out if you want a Paleo version)
1 small lime, juiced
1/2 tsp salt (add more to taste, if needed)
Freshly ground pepper

Directions:

Add oil into a large pot or Dutch oven over medium high heat. When oil gets hot, add in garlic, onion, green pepper, and cilantro. Stir and let cook until onion becomes translucent. Immediately add in green chiles, squash, cumin and oregano. Sauté for a few minutes, allowing time for spices to cook a bit, then add chicken broth, chicken meat, corn, salt and pepper, and lime juice. Bring soup to a boil, then cover. Reduce heat to low and simmer for 20-30 minutes to fully cook chicken. When chicken breasts are cooked, remove with a slotted spoon and place in a cutting board. Shred chicken with two forks then add chicken back to pot.