4-5cupsdiced butternut squash (20 ounces), fresh or frozen
1teaspoondried sage
1/2teaspoonground pepper (more to taste)
4cups(32 ounces) chicken stock, no salt added
1cuphalf and half
1tablespooncornstarch
salt and pepper to taste
Instructions
Combine chicken, onion, quinoa, squash, sage, pepper, and chicken stock in a 6 or 7 quart slow cooker.
Cook for four hours on high. Remove chicken, shred, and return to soup.
In a small bowl, mix together half and half and cornstarch. Slowly stir into soup, cover and cook for 30 minutes longer. Taste and season with salt and pepper.
Notes
In an effort to make this recipe as easy as possible, I used frozen butternut squash cubes when testing the recipe. If you use fresh, you might find that the cubes hold their shape better. The frozen squash cubes disintegrate and become part of the broth/base which thickens the soup and makes it slightly sweet.
If you’d prefer, you can use heavy cream for a richer soup instead of half & half.