This hearty Butternut Squash Soup Recipe blends chicken and rice with sweet butternut squash for a savory seasonal soup. Simmer all day in the crock pot for a delicious dinner that wards away the winter chill.
- 3 Cup butternut squash, peeled and cubed
- 1 (8 oz) pkg fresh mushroom slices
- 1 Cup celery, chopped
- 1 small onion, chopped
- 1 garlic clove, minced
- 6 chicken thighs, boneless and skinless, halved
- 1 Cup wild rice
- 4 Cup chicken broth
- 1 tsp thyme
- 1 tsp salt
- 1/4 tsp pepper
- Â½ Cup whipping cream
- 3 Tbsp cornstarch
Combine squash, mushroom slices, celery, onion and garlic in the crock pot. Stir.
Add the chicken and rice. Mix well.
Pour in the broth.
Add thyme, salt and pepper and stir everything well.
Cover and cook on low 6 hours.
After 6 hours, whisk whipping cream and cornstarch together until smooth in a mixing bowl.
Stir the cream mixture into the crock pot.
Cover and cook on high for 30 minutes.
Whole thighs can be used, but be sure to remove the skin before cooking, and shred the meat from the bone with a fork before adding the cream mixture.