Roasted Butternut Squash, Chicken, & Sweet Potato Corn Chowder

This souper fall soup is not just a mouthful to say, but a mouthful of flavor! Adapted from www.everydayjenny.com’s recipe, this is a fun fall treat that will fill and warm you up!
Ingredients:

🍂small butternut squash, peeled and cubed (about 3-4 cups)

🍂4 C AliMade Chicken Bone Broth

🍂 sweet potato, peeled and cubed

🍂1-2 chicken breast, diced

🍂2-3 C frozen corn

🍂1tsp garlic powder

🍂salt & pepper to taste

How to:

🍂roast butternut squash (tossed with olive oil and some salt) at 425 degrees for about 25 min, or until turning brown

🍂in a stock pot, use immersion blender to blend roasted squash with broth (or put both in blender in small batches)

🍂add chicken, sweet potato, and spices. Heat to boiling, then lower heat to simmer for about 15 min (until chicken is cooked and sweet potatoes are soft).

🍂add corn and cook another 5 min.

🍂sit on your back porch with this in a cute bowl and thoroughly enjoy autumn!!!