Roasted Squash & Chicken Soup

Depending on what part of the country you live in, basically anywhere but Arizona (where it is already 90-degrees outside), you’ll find this recipe keeping you warm and full!  There are many flavors in this dish that work wonderfully together.  Pair a bowlful with a great piece of crusty bread and butter.  Dinner done!  …yes, it’s still fantastic in sunny AZ..

The Starting Lineup

1 pckg chicken breasts or tenderloins
•4 cups chicken stock/broth
•1 pckg 1/3 light cream cheese (cubed)
•1 can diced tomatoes (plain, undrained)
•1 can black beans (low sodium, rinsed)
•1 cup corn**
•1 butternut squash (roasted; keep the seeds and set aside)
•1 yellow onion (chopped)
•2 stalks celery (leaves included)
•1 carrot (chopped)
•2 cloves garlic (minced)
•1 small can chipotle chili in adobo
•3 tsp+ cumin
•Sea or Kosher salt/Pepper
•E.V. Olive oil
•nonstick spray
•Light sour cream

*you can use either a heavy bottom dutch oven on a simmer or a crockpot. I opted for crockpot so I could walk away for longer 😉

Line a large pot or crockpot with nonstick.  Add the chicken with the can of undrained tomatoes and about a cup of chicken broth.  Cover and turn on low.

Preheat oven to 400 degrees.  Cut your butternut squash in half lengthwise.  Squash can be a bit thick skinned and seem difficult to cut, so keep your patience and be safe with that knife!  Place on foil covered baking sheet (I sprayed nonstick on foil) and drizzle some extra virgin olive oil over both pieces.  Liberally sprinkle salt, pepper and a tsp of cumin on each.  Place in oven for 40 min till soft and a bit caramelized.

Meanwhile, chop your onion, celery, carrot & garlic.  Heat a pan & a tbsp of oil to med high heat.  Add in the onion, celery & carrot with a tsp of cumin & salt and pepper to taste.  Cook for about 5-10minutes till tender and turn pan down to low.  Add the garlic and cook 30-60 seconds.  Remove from heat.

Around now your squash should be about done.  Remove from oven and let cool to touch.

Once cooled, cut or peel the rind off the squash leaving as much flesh intact as possible.  Cut the squash into rough bite size pieces.  Add around 1/2-2/3 of squash to a food processor, leaving remaining 1/2-1/3
of cut pieces aside.  Add the veggie mix from pan into the food processor along with one chipotle chili and about a tbsp sauce from can. *I like to add at least 2 chilis, but I like it spicy.  If you don’t like any heat, then omit all chilis 🙂 Reserve the rest of can for later.

Blend till smooth..add 1/2 cup chicken broth if needed to thin. (A blender would work also, just make sure the ingredients are not too hot…better yet, if you have an immersion blender use that in main pan!).

**Corn, extra step, I either roast my corn or pan fry it in same pan as I cooked above veggies in to give it a char.  Not necessary, but I like it for color and extra taste.

Rinse black beans.

Now add the corn, black beans, the set aside cut squash pieces and the veggie purée you made to the pot with chicken.  Add the remaining chicken broth to your taste.  Cover and let continue to cook.  If in a crockpot, allow 4-6 hours on high or 8+ on low.

About a good hour or so before you’re ready to eat, add the cubed cream cheese to pot and allow to cook down and melt.

GARNISH

*I like to roast the squash seeds just like you would with pumpkin seeds. Olive oil & sea salt.  Sprinkle over soup & chipotle cream.

*Chipotle Cream: Mix 1/2 cup of your sour cream with a tbsp+ of the reserved chipotle chili sauce.  I shake mine in a cooking squeeze bottle and drizzle over.  A big dollop of the chipotle cream would be just as good too! 🙂

*If you don’t have carrots, add a tsp or two of sugar added to onion, celery mix.

*In the crockpot on low (from when I originally added the chicken), I had it on for around 8 hours.

*I shred the chicken a bit with two forks in pot before serving.

Any other questions (hoping I forgot nothing!!) please ask 🙂

3 Comments

  1. Pingback: Roasted Squash & Chicken Soup | Railroad Wife

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