Fall

Spicy Butternut Squash & Chicken Soup

by:
October 24, 2010
Author Notes

The sweetness of the butternut squash combined with the heat of poblano peppers makes this a delicious chicken soup or stew. —nannydeb

  • Serves 6 ish
Ingredients
  • 5 cups chicken broth
  • 4 chicken thighs, skin and fat removed (I like dark meat, but you could use a couple of chicken breasts if you prefer)
  • 2 cloves garlic, roughly chopped
  • 1 stalk celery, chopped
  • 1 small yellow onion, cut in 1 inch pieces
  • 3 cups butternut squash, cut into 1 inch cubes
  • 2 medium poblano peppers, seeds and stem removed, cut into 1/2 inch pieces
  • 1 bay leaf
  • 2 teaspoons dried Marjoram
  • 1 1/2 cups cooked garbanzo beans, or 1 14 oz. can
  • salt & pepper to taste
In This Recipe
Directions
  1. In a large soup pot, heat chicken broth.
  2. Add all ingredients except garbanzo beans, salt & pepper.
  3. Cook over medium heat for 25-30 minutes or until chicken is cooked and vegetables are tender.
  4. Remove chicken thighs and set aside to cool.
  5. Once cooled, debone and chop the chicken and add it back to the soup.
  6. Add garbanzo beans and heat through.
  7. Salt and pepper to taste.

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Review
nannydeb

Recipe by: nannydeb

Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!