Recipe {chicken wild rice and butternut squash soup}

I am still in the process of freezer and pantry clean out. Which means last night's dinner was a result of that. I was nervous the boys wouldn't like it because it had butternut squash in it but I put it in anyway since its such a delicious squash, and they loved it. I also am obsessed with Penzeys spices. I'm in the process of changing out all my spices in favor of theirs. Feel free to season the chicken with your favorite fall seasoning if you don't have Penzeys

Chicken wild rice and butternut squash soup:

2 lbs chicken breast baked with penzeys old world seasoning, cubed
4 carrots, diced
3 celery stalks, diced
1 small onion, diced
1 lb. butternut squash, diced into 1 inch cubes
1 box chicken stock
1 cup wild rice

Melt 1 tablespoon butter with 1 tablespoon olive oil. Sauté carrots, celery, onion, and butternut squash in a Dutch oven until softened. Salt and pepper to taste.

Purée half of mixture with 1 cup stock.

Return to pan add remaining stock and chicken bring to simmer then add wild rice. Cook for 25 minutes or until rice is done.

I'm almost embarrassed posting this recipe because it was so easy to make. But it would be great with leftover turkey instead of the chicken and who doesn't need a quick and easy soup recipe this time of year? Hope y'all enjoy!