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Butternut Squash Noodles

Butternut Squash Noodle Soup for a Satisfying Low Calorie Meal

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  1. In a large heavy pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the onion and cook for 3-5 minutes or until softened and translucent. 
  3. Add the garlic and cook for 30 seconds.
  4. Add the ground chicken or turkey and cook until no longer pink, stirring to break up into small pieces.
  5. Add the bell peppers, tomato paste, fire-roasted tomatoes, chili powder, cumin, cinnamon, oregano, coriander, bone broth and stir to combine. 
  6. Bring the soup to a simmer and simmer covered for 20 minutes.
  7. Add the black beans and spiralized butternut squash and simmer for 5-10 minutes or until butternut squash noodles are tender.
  8. Season to taste with salt and black pepper.
  9. Serve warm, garnished with chopped parsley. 


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