Delightful for frosty afternoons and evenings, this aromatic soup is full of flavor. The diced EverRoast Chicken, cubed winter squash and chopped vegetables blend wonderfully for a complex, distinctive taste.
In large saucepan, heat the olive oil and butter. Add the chopped onions and garlic and sauté until soft. About 10 minutes.
Once garlic and onion are softened, add the cubed squash and chicken broth to the pan. Bring all ingredients to a boil.
Reduce the heat and simmer until squash is very soft.
Remove the saucepan from the cooktop, do not turn off stove.
With a potato masher, mash the squash into the soup until pureed.
Add the chicken and chopped parsley and stir to combine.
Return the saucepan back to the stove and heat for 1-2 minutes.