Butternut Squash Soup W/ Chicken & Greens Serves 6 2 tablespoons extra-virgin olive oil 1 carrot , diced 2 inch root of ginger 1 celery stalk , diced 1 onion , diced 4 cups cubed butternut squash , fresh or frozen 1/2 teaspoon chopped fresh thyme 4 cups low-sodium chicken broth 1/2 teaspoon fine sea salt 1/2 teaspoon ground black pepper 3 cups of shredded chicken 2 cups of cubed roasted butternut squash Heat oil in a large soup pot. Add carrot, celery, ginger and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to purée soup. Alternatively, let the soup cool slightly and carefully purée in batches in an upright blender. Then add back to the soup pot w/ shredded chicken and roasted cubed chicken. Simmer for 10 mins @ medium heat. I like to add a cup of fresh greens to the bottom of the bowl then the soup.
Posted on: Sun, 02 Feb 2014 04:41:29 +0000
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