Butternut squash and chicken soup
This butternut squash and chicken soup is the perfect winter warmer. A delicious soup that is comforting and hearty with the chicken topping.
Butternut squash and chicken soup
Ingredients
serves 2
Roasted butternut squash
butternut squash, peeled and cubed
1 garlic bulb, halved horizontally
1-2 tbsp olive oil
pinch sea salt
2-3 sprigs of thyme leaves
pinch of sea salt
1 tbsp olive oil
Soup base
1 red onion finely chopped
1-2 carrots, finely chopped
1 stick of celery, finely chopped
1 tbsp olive oil
1 tsp ground turmeric
500ml chicken bone broth
400ml can coconut cream
Sea salt to season
To serve
drizzle of chilli oil
leftover cooked chicken or 2-3 cooked chicken thighs, shredded
Add the butternut squash and garlic to a baking tray. Season with sea salt and drizzle with olive oil. Mix well and top with the thyme sprigs. Roast in the oven FAN 180 for 40 minutes.
When cooked, remove the thyme stems, and squeeze out the garlic cloves from the bulb.
In a saucepan, soften the onion, carrot and celery with the olive oil on a low-medium heat.
Add the butternut squash and garlic, along with the turmeric, bone broth and coconut cream.
Bring to a gentle simmer for 5 -10 minutes.
Taste and season with sea salt if needed.
Blitz the soup until smooth.
Serve, topped with a drizzle of chilli oil and add the shredded chicken
