Receta Chicken Soup with Butternut Squash and Kale
I apologize for taking a little hiatus from the blog for the last couple of weeks. I have no valid excuse other than life got in the way. Out-of-town guests, crazy busy weekends, and a couple of recipe failures contributed to my absence. However, I had a productive day yesterday and got three recipes in the SBD pipeline.
Fall is in full force in Atlanta with chilly mornings and beautiful warm days. As the temperature drops, I put my Le Creuset through the ringer, and it hardly gets put up before I’m dragging it out again for a soup or stew of some kind.
Chicken soup ranks at the top of my favorites list, and I’ve created a variation of this classic soup for today’s post. Typically, I stew a chicken, making the base stock for soup in the process. Celery, onions, carrots, and potatoes, complete my usual version of this soup.
For this recipe, I wanted to infuse some fall flavors, so I added butternut squash and kale. To finish the soup, I added some cream and nutmeg.
If you’re like me, there’s nothing like a bowl of soup to warm your soul on a cool autumn night.
Chicken, Butternut Squash, and Kale Soup
Ingredients
- 1 whole chicken
- 4 teaspoons salt, separated
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups cubed (1 inch) butternut squash
- 3 packed cups roughly chopped kale
- 1 cup heavy cream
- 1 14.5-ounce can diced tomatoes
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon white pepper
1 cup grated Parmesan cheese.
Instructions
1. Bring a large stock pot of water to a boil. Transfer chicken to pot. Add 2 teaspoons salt, thyme, and bay leaves. Reduce heat to simmer, cover and cook for 45 minutes. Remove chicken to cool. When cooled, skin, bone, and chop chicken into bite-sized pieces.
2. Heat olive oil in a medium skillet. Add onions and garlic and saute for 4 to 5 minutes until onions are becoming translucent.
2. Strain cooking broth through a fine sieve and skim off excess fat. Measure 3 quarts of stock and return to stock pot. Bring stock to a boil and add onions, garlic, and butternut squash. Reduce to simmer, cover and cook for 15 minutes or until squash is easily pierced with a fork.
3. Add chicken, kale, and 2 teaspoons salt. Simmer for 5 to 7 minutes until kale is still bright green but tender. Add cream, nutmeg, and pepper and stir to combine. Simmer for 2 to 3 minutes. Adjust salt and pepper to taste. Remove from heat and ladle into bowls. Garnish with with Parmesan cheese and serve immediately.2.5
http://www.southernboydishes.com/2014/10/21/chicken-soup-with-butternut-squash-and-kale/
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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