July 10, 2013

Butternut Squash Soup with Chicken

Nutritious and tasty!

(servings: 6 / time: 1h30)

2 tbs olive oil
1 chopped onion
1 tbs ginger, grated
2 large chicken breasts (whole, no skin)
2 skinless tomatoes, chopped
1 lb butternut squash, peeled and cut into cubes
salt to taste
8 cups water, warm
1 – In a large saucepan, heat the olive oil and add onion and ginger. Let it cook for about 4 minutes.
2 – Add chicken and tomatoes. Cover the pan and cook for 5 minutes. Turn the chicken and cook 5 more minutes.
3 – Add pumpkin and salt. Mix well and add water slowly (2 cups at the time).
4 – Cook, with the pan covered and stirring occasionally, until the pumpkin is soft (about 40 minutes).
5 – Turn the heat off. Remove the chicken breast, shred and set aside.
6 – Blend the mixture in the pan until it is smooth.
7 – Add the shredded chicken, heat and serve.

Tips and Options
  • Before serving, sprinkle Parmesan cheese, parsley or chives.
  • Add small shaped noodles in step 7.
  • Freeze the leftovers in individual pots. It will be a great dining option for those lazy days and also to keep your diet!

Original recipe (in Portuguese): Caldo de Abóbora com Frango.

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