Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 4 cups pre-cut butternut squash cubes
  • 6 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 cups shredded rotisserie chicken breast
  • 1/2 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the butter in a large Dutch oven or stockpot over medium heat until melted and bubbling.
  2. Add the diced onion, carrots, and celery. Cook for 5–7 minutes until the onions are translucent and the vegetables have softened.
  3. Stir in the minced garlic and dried thyme; cook for 60 seconds until fragrant.
  4. Pour in the butternut squash cubes and chicken broth. Add the bay leaf, salt, and pepper.
  5. Bring the liquid to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, or until the squash is fork-tender.
  6. Remove the bay leaf. Use an immersion blender directly in the pot to blend a portion of the squash into the broth to create a creamy texture while leaving some chunks intact.
  7. Stir in the shredded rotisserie chicken breast and simmer gently just until heated through.
  8. Remove from heat and stir in the heavy cream, fresh lemon juice, and chopped parsley.