- 2 tablespoons unsalted butter
- 2 cups cooked chicken, lightly shredded or chopped into bite-size pieces
- 1 medium onion, finely chopped
- 2 medium sweet potatoes, peeled and cut into 1/2 -inch dice
- 1/2 butternut squash, or other pumpkin variety, peeled and cut into 1/2-inch dice
- 3-4 cups chicken stock or canned low-sodium broth
- 1 tsp dried sage
- 1 tsp dried parsley
- 1 bay leaf
- 1/4 tsp salt, more to taste
- pepper to taste
- 1 1/13 cups whole milk
- Melt the butter in a large saucepan. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the sweet potatoes and squash and cook for 3 minutes. Add the stock, sage, parsley, bay leaf, salt and pepper and bring to a boil. Simmer, uncovered, over moderately low heat, until the the vegetables are tender, about 10 minutes.
- Using a slotted spoon, transfer 1 1/2 cups of the vegetables to a food processor or blender; puree until smooth. Add a little broth to smooth out if the mixture is too thick. Return the puree to the saucepan. Add the chicken. Stir in the milk and season with salt and pepper if needed. Simmer the soup for 3 minutes, then discard the bay leaf. Serve hot.
adapted from original recipe found here
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