Chicken, Kale, Sweet Potatoes in a Silky Butternut Squash Soup


  • To Taste, Salt and Pepper
  • More Fresh Herbs
  • 1 Cup Meat taken from a Breast quarter of a Fully Cooked, Fully Seasoned Rotisserie Chicken, diced
  • 1 Small Batch Kale, cut into bite size pieces, rib removed
  • 2 TBS Olive Oil
  • 1 Medium Sweet Potato, peeled and cubed about ½ to ¾ inch size
  • 2 TBS Fresh (or dried) Herbs (I Used Rosemary,)
  • + 5 more ingredients
    • 2 Cups Butternut Squash, peeled and diced
    • 2 Cups Chicken Stock
    • 1 Medium Onion, Diced
    • 3 TBS Flour
    • 3 TBS Butter

1. First, Make a Roux... In a heated saute pan, melt 3 TBS Butter. Add the flour to the hot butter and stir constantly for 3 minutes. 2. Add the diced onion to the roux and continue to stir and sweat the onions until the start to turn translucent... About 5 minutes 3. Move the roux/onions to a ...

View full recipe at SpringPad


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