Tuesday, February 17, 2009

Butternut Squash Soup with Shredded Chicken

I haven't posted a recipe in a while, so here's what we ate for dinner last night.



1 Butternut squash, about 4 lbs.

4 Tbs. olive oil

1 small chopped onion

2 cloves finely chopped garlic

1 shredded carrot

1 tsp. ground cumin

2 Tbs. sea salt

2 Tbs. black pepper

1 finely minced jalepeno pepper

4 cups chicken stock



Cut the squash in half and scoop out the seeds. Peel the squash and cut into 1 inch pieces. In a large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until they begin to brown, about 5 minutes. Add the carrot, cumin, salt, and pepper. Cook for 1 min. and then add squash, jalepeno pepper, and chicken stock. Bring to a boil, reduce heat, and simmer for 15-20 minutes until the vegetables are tender. Remove from the heat and puree the soup using an immersion blender or transfer to a blender or food processor. Puree until smooth. Return to heat and adjust seasonings to taste.



3-4 chicken breasts

1 carrot coasely chopped

2 cloves garlic chopped

About 1 tsp. each of sea salt, pepper, paprika, onion powder, garlic powder, and dried thyme



Clean chicken breasts and place in a pan just covered with water. Add carrot and garlic and boil for 20 minutes, reduce heat and simmer for 30-45 minutes. Remove chicken and strain the broth. Be sure to save the broth! Shred chicken and return to pan with 1-2 cups of broth and sprinkle with spices. Heat until well mixed, but not dried out.



Serve over a bowl of soup with tortilla chips.

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