Butternut squash soup

Last week, we made that crockpot chicken, remember? Well, here's another recipe when you can use this chicken :-)

I love that you can put whatever you want in this soup. This time, I added canned tomatoes. Mr. Picky-Big-Kiddo was not invited to eat this for dinner. Ha!

Ingredients:

14 oz cooked chicken
2 cups butternut squash, cubed frozen or fresh
2 cups diced tomatoes, canned
2 cups corn, frozen or canned
Low sodium chicken broth, more or less depending on how soup-y you like your soup

Directions:

Throw everything into your crockpot and cook on low until warmed through and veggies are tender. Cook time will be longer for fresh/raw veggies, but less for frozen and canned veggies. Serve in four equal portions, and enjoy!

Do the math:
Each serving has 3.5 oz cooked chicken (1 red), 1 cup veggies (1 green), and 1/2 cup corn (1 yellow). Feel free to mix and match your veggies and carbs/grains, but maintain the ingredient portion sizes.

Options:
Sub one cup corn for one cup cooked noodles or black beans.
Use any combination of butternut squash, tomatoes, onions, red and green peppers, etc.