My family enjoys soup in the fall and winter (and even in summer sometimes!). We like all kinds, but especially soups with a thicker texture. This recipe is one I made when I needed to use up some roasted butternut squash and it has proven to be one we like to eat over and over. Delicious with a fresh-baked buttery challah on a cold winter evening. I hope you enjoy it!
1 medium chicken breast, cooked and diced. Leftover roasted or rotisserie chicken may be used
1 medium butternut squash, cubed
4 teaspoons oil, divided
1/2 of an onion, diced
2-3 cloves of garlic, minced
2 14.5oz cans of chicken broth
2 15.5oz cans cannellini beans, drained and rinsed
Salt and pepper to taste
1 teaspoon coriander
1 teaspoon thyme
5 oz fresh spinach leaves, long stems removed
Half of a lemon
1. Prepare chicken breast, set aside.
2. Preheat oven to 425F.
3. Toss cubed squash with 2 teaspoons oil and a little salt. Place on a parchment-lined or greased cookie sheet. Roast in preheated oven for about 20 minutes, just until tender. Do not overcook.
4. Place 2 teaspoons of oil into a large stockpot. Add diced onions and cook on medium until tender, about 5 minutes. Add minced garlic and sauté until fragrant, about 1 minute.
5. Add chicken broth to pot, along with cooked and diced chicken, roasted squash, beans, and spices. Simmer on low for 20 minutes.
6. Add spinach and simmer for an additional 10 minutes. Taste, adjust spices, add a bit of water or more chicken broth if you would like the soup to be a bit thinner, and add a squeeze of lemon.
7. Serve with bread, salad, or your choice of accompaniment. Enjoy!