Chicken and butternut squash soup
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
CUISINE
COURSE
Starter
Method
Heat the oil in a large pan over a medium heat.
Add the celery, carrots, herbs and onion. Cook for 8-10 minutes.
Season with a little salt and pepper as you cook. Add the chicken, potatoes, butternut squash and stock.
Reduce the heat, cover and simmer for 30 minutes.
Remove from the heat and ladle the soup into warm serving bowls.
Ingredients
2 tbsp olive oil
4 celery sticks, chopped
2 carrots, chopped
1 onion, finely diced
3 chicken fillets, diced
2 potatoes, peeled and diced
half butternut squash, peeled and cut into bite-size chunks
1l stock
2 tbsp dried mixed herbs
salt
pepper
Method
Heat the oil in a large pan over a medium heat.
Add the celery, carrots, herbs and onion. Cook for 8-10 minutes.
Season with a little salt and pepper as you cook. Add the chicken, potatoes, butternut squash and stock.
Reduce the heat, cover and simmer for 30 minutes.
Remove from the heat and ladle the soup into warm serving bowls.
