Monday, October 6, 2014

Chicken and Sweet Potato Soup

This was simply delicious.  The pureed vegetables add a nice texture to the mix.  I love the natural sweetness that comes from the potatoes and squash.  I used some chicken from a bird I roasted earlier in the week, which added a nice flavor to the pot.  I love soup, especially when we get to eat it in the Fall!

  1. 2 tablespoons unsalted butter
  2. 2 cups cooked chicken, lightly shredded or chopped into bite-size pieces
  3. 1 medium onion, finely chopped
  4. 2 medium sweet potatoes, peeled and cut into 1/2 -inch dice
  5. 1/2 butternut squash, or other pumpkin variety, peeled and cut into 1/2-inch dice
  6. 3-4 cups chicken stock or canned low-sodium broth
  7. 1 tsp dried sage
  8. 1 tsp dried parsley
  9. 1 bay leaf
  10. 1/4 tsp salt, more to taste
  11. pepper to taste
  12. 1 1/13 cups whole milk 

  13. 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.
  14. 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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