Chicken, Butternut Squash and Bean Soup

Chicken, Butternut Squash and Bean Soup

03 January 2018

This soup freezes brilliantly. Place any leftovers in a freezer bag, labelled and marked with the date.
  • Christmas
  • Recipe

Category

Starter

Serves

8

Preperation 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 piece into four

2In 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

3Add 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.