2 tbsp Olive oil 1 Diced onion 3 Garlic cloves (sliced) 1 tsp Ground cumin 1 tsp Ground coriander Salt to taste 2 tbsp Tomato paste 1-2 tbsp Chipotle in adobo 2 quart Low sodium chicken bone broth 2 cup Shredded rotisserie chicken 2 cup Cubed butternut squash 1 Juice of orange 2 tbsp Honey 1 cup Toasted pumpkin seeds ( ground ) 1 tbsp Olive oil to taste Kosher salt 1 bunch chopped chives
Set the slow cooker to the saute setting and add in the olive oil, onions, garlic, and spices and cook for about 3 minutes. Season with salt and stir in the tomato paste and the chipotle. Pour in the broth and set the slow cooker to high and add in the chicken and butternut squash. cook for 4 hours and add in the honey and the orange juice. Taste for seasoning and plate.
To make the topping combine the chives, pumpkin seeds, zest, and olive oil. Season with salt and sprinkle over the soup.
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