It’s simple to cook and even kids will eat this creamy butternut squash soup, known as “ahuyama” in South America. If you’d prefer, you can omit the chicken broth and replace it with pumpkin or hubbard squash.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- cooking spray
- 1 ½ cups shredded skinless rotisserie chicken breast
- ½ (8 ounce) package cream cheese, cut into chunks
- ½ teaspoon cayenne pepper
- ⅓ cup ranch dressing
- ⅓ cup Buffalo-style hot pepper sauce (such as Frank’s® Red Hot®)
- 3 ounces shredded Cheddar cheese
- 2 tablespoons crumbled blue cheese, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-cup oven-proof serving dish with cooking spray.
- Combine shredded chicken, cream cheese, and cayenne in a 10-inch nonstick skillet over medium heat. Stir until cream cheese has melted, 2 to 3 minutes. Stir in ranch dressing, remove from heat, and pour into the prepared dish. Spread Buffalo sauce evenly over top and sprinkle with Cheddar.
- Bake in the preheated oven until dip is warmed through and cheese is melted, about 20 minutes. Remove from the oven and sprinkle with blue cheese. Serve warm.
Nutrition Facts
| Calories | 126 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 0 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 331 mg |
| Sugars | 0 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |