If I had to say I had a signature recipe, it would be this the one. This is my creation from the start, although it took many attempts to satisfy my soup craze. I say craze, because of all the genres of food, soup would be my all time favorite, with breads close behind. With cool fall weather encroaching upon us, I start thinking “soup”. Unlike baking, cooking gives one much wiggle room. Baking is based on an exact science, which is why I am not a signature baker! I seldom follow any recipe exactly as it reads. Soup, on the other hand, gives you a lot of wiggle room, so as you read through this recipe, you can tweak most of the ingredients to your family’s liking.
Start with three large boneless chicken breasts. Using kitchen shears, trim any attached fat. Season well and place on hot oiled grill pan. Brown on each side and place pan with chicken in 350 degree oven for 25 minutes.
Gather the following ingredients, chicken broth (I grabbed from freezer), butternut squash, onion, celery, sweet potatoes, white potatoes, green and red bell pepper and garlic.
Peel butternut squash. I find it easiest to rest squash in sink to peel. (consider this good strength training)
Cut into 1/2” rounds, then into 1/2” dices. Be very careful with your knife skills here!
Chop peppers, celery, onion and potatoes.
These are sweet potatoes, the white variety. (tastes pretty much the same)
Saute onions, peppers and celery in 1/4 c. olive oil, until softened and beginning to caramelize. Then add 1/2 c. all-purpose flour and stir well for several minutes over medium high heat.
Add 5-6 c. chicken stock plus potatoes and squash. Bring to boil, cover and reduce heat. Cook at a simmer, stirring often until squash is tender. (about 15-20 minutes)
Cut up cooled chicken breasts into bite size pieces and add to soup.
Garnish with chopped parsley before serving.
As most soups, this is even better the next day. If this soup is too thick, you can add milk or extra broth the last few minutes on the stove. The flavors of this soup are fantastic. It is loaded with rich flavorful chunks of beautiful fall vegetables. If I would have had some fresh thyme, I would have added it. Thyme has that deep woodsy flavor. I have also added sweet corn and mushrooms at other times.
Chicken Butternut Squash Soup
3 lg. boneless, skinless chicken breasts
3 c. diced butternut squash
1 1/2 c. diced sweet potatoes
1 c. diced white potatoes
1 medium onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 stalks of celery, chopped
1 garlic clove
1/4 c. olive oil
5-6 c. chicken broth
Salt & pepper to taste, depending on saltiness of broth
1/2 c. flour
parsley, chopped for garnish
Season and brown chicken breasts on grill pan and finish cooking in 350 degree oven for 25 minutes. Remove from heat, cool and chop into bite size pieces.
Sauté onion, peppers and celery in olive oil until softened. Add chopped garlic the last few minutes. Add 1/2 c. flour to mixture and continue cooking over medium high heat for 2-3 minutes, stirring continually. (mixture will be very dry) Add chicken broth and squash and potatoes. Bring to boil, cover, reduce heat and continue cooking until squash and potatoes are tender. (about 15-20 minutes) Stir frequently. If mixture is too thick you can add more broth or milk at this point.
Add chicken and ladle into soup bowls. Garnish with chopped parsley. I served this soup today with Oatbran Pumpkin Chocolate Chip muffins. Come back tomorrow for that recipe!