This creamy butternut squash soup with shredded chicken is perfect for cold winter evenings and rainy Sundays. As always, good ingredients are key. We bought Røros milk, butternut squash and the other vegetables at Gutta på Haugen. Our favorite gourmet shop in Oslo.http://www.twofoodieseating.com/uploads/4/2/5/9/42590049/2425523_orig.jpg
3 chicken breast fillets
1 butternut squash
1 yellow onion
4 small potatoes
salt & pepper
Let's soup it together
You start by boiling the chicken in water for about 12 minutes, until it's done. This depends on the size of the fillets you bought, and how long since you defrosted them. It is advisable to completely defrost meat before you cook or fry it.
Peel and cut the butternut squash in smaller pieces. In a pot, fry the onion until it becomes transparent. Add the pumpkin and let it fry along with the onions for a bit.
Remove the chicken from the water, and put aside to cool. Keep the broth water! Once the chicken meat is cooled, shred it to pieces as fine as shown below.
Pour the broth over the butternut squash and onion and add parsley. Cook until the butternut squash is soft. Strain the broth and put aside. Stab mix the vegetables.
Carefully add the broth along with whole milk until you get the desired consistency. This is supposed to be more of a cream than a soup. Toss the shredded chicken in there. A pinch of turmeric powder if you want the color to be more yellow, and some chili powder to add a little sting to it. Taste to perfection with salt and pepper. Decorate with parsley before serving.
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