This Chicken, Butternut Squash, and Bean Soup is a wholesome and satisfying dish that will warm your heart and soul. Give it a try and savor the comforting flavors that this recipe has to offer.
Chicken, Butternut Squash and Bean Soup
6 November 2023
This delicious recipe for Chicken, Butternut Squash, and Bean Soup results in a hearty dish perfect for those chilly winter days. The best part? It freezes brilliantly, so you can enjoy it anytime you crave a comforting bowl of soup.
To make this soup, you'll need leftover chicken, vibrant red and yellow peppers, a handful of other vegetables, and a variety of flavourful seasonings. The combination of butternut squash, potatoes, leeks, and cabbage creates a delightful medley of textures and flavors.
Category
Soup
Serves
8
Preparation Time
10 minutes
Cooking Time
40 minutes
Ingredients
1/2 of the leftover chicken
2 red & 2 yellow peppers - halved & deseeded
3 tablespoons olive oil
1 large leek
6 garlic cloves - crushed
1 large butternut squash - peeled and cut into 2 cm cubes
2 large potatoes - peeled and evenly diced into 2 cm cubes
3 pints of chicken stock
1/2 pint (75ml) white wine
1 bay leaf and 2 tablespoons of chopped parsley
1/2 green cabbage - sliced very thinly
2 tins of kidney beans - drained and rinsed
2 tins of chick peas - drained and rinsed
Salt and pepper
4 sliced spring onions and a handful of grated cheddar cheese to garnish
Instructions
1Place the peppers skin side up under a pre-heated grill and cook until the skin scorches. Place into a plastic bag, seal and the skins should fall off. Scrape any extra burnt bits off. Slice each pepper into four.
2 In a large stockpot, place the pan on a medium heat, pour in the oil, add the leek and fry gently for 5 minutes. Add the garlic, butternut squash and potato. Toss together so the squash and potato is covered in the oil and cook for a further 5 minutes on a high heat.
3 Add the stock, wine, bay leaves, parsley and bring to the boil. Then, reduce the temperature to 2 a low heat and leave to cook gently for 20 minutes. Add the cabbage and the reserved peppers and simmer for about 10 minutes. Stir in the beans and chickpeas. Season with salt and pepper. Heat through. Serve in a bowl and sprinkle over the spring onion and grated cheddar cheese.
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