This Hearty Harvest Soup is perfect for brisk fall evenings! —Paige
Medium Onion, Diced
Cloves Garlic, Minced
fresh thyme or 1 tsp dried
cubed butternut squash, I bought mine pre-cut but you could also peel and cube your own
shredded chicken, I used rotisserie chicken meat
short cut pasta, I used quinoa macaroni noodles
kale, stemmed and roughly chopped
In This Recipe
Heat olive oil in a dutch oven or heavy-bottomed pot over medium heat. When that is hot, add onion and garlic and saute until translucent. 3-5 mins. Add mushrooms, salt, pepper, thyme and rosemary and saute another 3 minutes. Add sherry to the pan to deglaze the bottom. Scrape up any bits that may have stuck.
Add chicken stock and water to the pot along with the butternut squash. Simmer for about 20 minutes, until the squash is almost tender.
Add shredded chicken, pasta and kale to the pot and bring back to a simmer. If the soup is looking too thick at this point you can add a touch more water, but keep in mind you still have to add the cream.
Serve with a crusty baguette to soak up all of the yummy broth.