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Chicken Soup with Butternut Squash and Kale

Bill Harris・9 Comments

Chicken Soup with Butternut Squash and Kale

I apologize for taking a little hiatus from the blog for the last couple of weeks. I have no valid excuse other than life got in the way. Out-of-town guests, crazy busy weekends, and a couple of recipe failures contributed to my absence. However, I had a productive day yesterday and got three recipes in the SBD pipeline.

Fall is in full force in Atlanta with chilly mornings and beautiful warm days. As the temperature drops, I put my Le Creuset through the ringer, and it hardly gets put up before I’m dragging it out again for a soup or stew of some kind.

Chicken Soup with Butternut Squash and Kale

Chicken soup ranks at the top of my favorites list, and I’ve created a variation of this classic soup for today’s post. Typically, I stew a chicken, making the base stock for soup in the process. Celery, onions, carrots, and potatoes, complete my usual version of this soup.

For this recipe, I wanted to infuse some fall flavors, so I added butternut squash and kale. To finish the soup, I added some cream and nutmeg.

If you’re like me, there’s nothing like a bowl of soup to warm your soul on a cool autumn night.

Print
Chicken Soup with Butternut Squash and Kale

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6 servings

Chicken Soup with Butternut Squash and Kale

Ingredients

1 whole chicken

4 teaspoons salt, separated

4 sprigs fresh thyme

2 bay leaves

2 tablespoons extra virgin olive oil

1 medium onion, chopped

3 cloves garlic, minced

3 cups cubed (1 inch) butternut squash

3 packed cups roughly chopped kale

1 14.5-ounce can diced tomatoes

1 cup heavy cream

1/2 teaspoon freshly ground nutmeg

1/2 teaspoon white pepper

1 cup grated Parmesan cheese.

Instructions

1. Bring a large stock pot of water to a boil. Transfer chicken to pot. Add 2 teaspoons salt, thyme, and bay leaves. Reduce heat to simmer, cover and cook for 45 minutes. Remove chicken to cool. When cooled, skin, bone, and chop chicken into bite-sized pieces.

2. Heat olive oil in a medium skillet. Add onions and garlic and saute for 4 to 5 minutes until onions are becoming translucent.

3. Strain cooking broth through a fine sieve and skim off excess fat. Measure 3 quarts of stock and return to stock pot. Bring stock to a boil and add onions, garlic, and butternut squash. Reduce to simmer, cover and cook for 15 minutes or until squash is easily pierced with a fork.

4. Add chicken, kale, tomatoes, and 2 teaspoons salt. Simmer for 5 to 7 minutes until kale is still bright green but tender. Add cream, nutmeg, and pepper and stir to combine. Simmer for 2 to 3 minutes. Adjust salt and pepper to taste. Remove from heat and ladle into bowls. Garnish with with Parmesan cheese and serve immediately.

3.1
https://southernboydishes.com/2014/10/21/chicken-soup-with-butternut-squash-and-kale/

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  • Author
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Bill Harris
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
Latest posts by Bill Harris (see all)
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Filed Under: Gluten-Free, Healthful Dishes, Poultry, Recipes, Soups and Stews, Vegetables

Comments

  1. Yankee Kitchen Ninja (Julianne) says

    October 31, 2014 at 9:39 pm

    NEVER apologize for taking the time you need to handle your own life! But we’re always glad when you’re back — especially with this wicked soup! I swear, there is no better fall flavor combo than butternut squash and kale, is there?!

    Reply
  2. Sippitysup says

    October 26, 2014 at 9:58 pm

    I wonder (all the world over) how many types of chicken soup there are. This one certainly deserves a prominent place on that list. GREG

    Reply
  3. Shashi @ runninsrilankan says

    October 22, 2014 at 4:14 pm

    Glad you are back with your food porn, Bill! As usual, stunning photo, my friend.
    I am loving your addition of nutmeg into this flavor rich soup!

    Reply
  4. John@Kitchen Riffs says

    October 22, 2014 at 2:43 pm

    Life sometimes gets in the way of blogging, doesn’t it? That’s a good thing — blogs are fun, but other stuff sometimes has to come first. Anyway, you’ve returned with a great recipe. Wonderful way to use squash! And chicken. And all the other great stuff you’ve included in this dish. Really nice — thanks.

    Reply
  5. Jocelyn (Grandbaby Cakes) says

    October 21, 2014 at 3:31 pm

    Wow Bill this looks so comforting and fantastic. A bowl of this right now would be heavenly!

    Reply
    • Bill Harris says

      October 21, 2014 at 6:43 pm

      Thank you, Jocelyn! It’s a great soup for a cold night!

      Reply
  6. Katie | Healthy Seasonal Recipes says

    October 21, 2014 at 11:41 am

    Glad you’ve just been busy. Loving this soup recipe. Especially since I am in the throes of squash induced mania. I love the way the kale pops in these photos Bill. Happy Fall.

    Reply
    • Bill Harris says

      October 21, 2014 at 6:42 pm

      Thank you, Katie! It’s just been really busy few months and I’m constantly trying to find balance. 🙂 Great to see your comment and I hope you’re having a great fall!

      Reply

Trackbacks

  1. A Tantalizing Collection of Soups and Stews | MJ's Kitchen says:
    March 3, 2015 at 5:30 pm

    […] Chicken Soup with Butternut Squash & Kale @Southern Boy Dishes […]

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Hello, my name is Bill and welcome to Southern Boy Dishes. My relationship with food started many years ago. I came into the world with a ravenous appetite and I remember being in the kitchen with my mother… Read More

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