I roasted chicken legs in the oven instead of the boiled chicken breasts. Love this nice addition of pulled chicken (for that added texture), making this an outstanding butternut squash soup…Stacey, you have my 2 thumbs-up on this one!
PULLED CHICKEN AND APPLE BUTTERNUT SQUASH SOUP
(Excerpt from Freshalicious by Stacey Fokas with special credit to Photographer Mike McColl-Photos with Sauce for the fabulous photos) For more info, pls visit, http://freshalicious.ca/blog
2 sliced chicken breasts
1 medium butternut squash, 6 cups chopped
4 cups chicken stock
2 peeled large Empire apples (not available in Chicago, and got an ok from Stacey to use a substitute)
1-2 teaspoon ground sage (didn’t have one, so I used pumpkin pie spice)
Sea salt to taste
2 sliced scallions
drizzle of sunflower oil
Peel the squash, cut into cubes, and set aside.
Toss the whole chicken breasts into a small pot of salted boiling water and cook until the pink is gone from their centres. Remove them from the water and set aside. Pour the water from the chicken into the large pot, add the chicken stock and bring to a boil. Peel and chop the apples and toss into the soup. Add the butternut squash, keeping 2 cups aside. As the soup is cooking, add sage and sea salt to taste. Cook the 2 cups of squash separately in fresh water in the small pot. Boil for about 10 minutes or until the squash is soft – it must stay firm enough to retain its cube shape. Drain and set aside.
Blend the large pot of soup until creamy. Pull the chicken apart, ripping it so it has texture and the pieces are small enough to fit on a spoon. Add it to the soup along with the separately boiled squash. Serve in soup bowls. Garnish with chopped scallions and a drizzle of sunflower oil.
Serves 4 – 6.
Here’s the empire apple image that Stacey sent me….