I made this great soup, and want to share the recipe (well, I just made it up, but it's now a recipe)
-1/2 cup onion, cut large
-about 1.5-2 cups butternut squash, peeled and diced about 3/4-1"
-about 1 cup chopped apple
-1 quart chicken stock
-leftover roasted chicken
-butter (preferably clarified)
-italian herb mix
Saute the onion in butter until it turns translucent, about 4 minutes. Add squash and apple, saute about 2-3 minutes. Add stock and herbs, bring to boil, then simmer.
While waiting for the stock to boil, pick apart the leftover chicken. Add to pot, and simmer for a total of about 25 minutes.
Oh Great! I have everything! Maybe I'll whip it up this week! :) Yes- please let me know if you pureed in a food processor or if it's chunky... :)
WAHMama to Skylar Adrianna (age 9), Tabitha Abigail (age 7), Trinity Grace Kate (age 5) and Kaya Victoria Ruth (age 2)
I keep it chunky. This way you have a nice flavored broth and all the ingredients can be tasted individually. I'm going to make a variation of it today, using sweet potato instead of butternut and turkey meatballs instead of shredded chicken. I make my meatballs by first mixing about 1lb of ground meat 2 eggs, then add 1C bread crumbs mixed with whatever herbs suit my fancy. When they are all shaped, drop them in boiling stock and cook about 15 minutes for medium size meatballs.
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