Author Notes
This Hearty Harvest Soup is perfect for brisk fall evenings! —Paige
Ingredients
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2 tablespoons
Olive Oil
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1
Medium Onion, Diced
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8
Cloves Garlic, Minced
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1 teaspoon
Salt
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1/2 teaspoon
Pepper
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1 tablespoon
fresh thyme or 1 tsp dried
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1/4 cup
dry sherry
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4 cups
chicken stock
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2 cups
water
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2 cups
cubed butternut squash, I bought mine pre-cut but you could also peel and cube your own
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1 cup
shredded chicken, I used rotisserie chicken meat
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1 cup
short cut pasta, I used quinoa macaroni noodles
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2 cups
kale, stemmed and roughly chopped
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1 cup
heavy cream
Directions
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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.
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Add chicken stock and water to the pot along with the butternut squash. Simmer for about 20 minutes, until the squash is almost tender.
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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.
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Serve with a crusty baguette to soak up all of the yummy broth.
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