I'm not a soup fan but had this soup last week at the home of Barb Burge...it was so yummy I got her permission to post the recipe. Its a great soup for Autumn and if it makes too much cut the recipe in half...
BUTTERNUT SQUASH & BARLEY SOUP
5-6 boneless chicken breasts or thighs (I use a 3lb bag of frozen chicken from Winco)
1 big butternut squash, peeled, and cut in 2" chunks
4 each carrots & celery stalks, cut into 1/2" pieces
1 onion cut into 1/2" wedges
1 T parsley
16 cups water (can be partial chicken broth)
Add above ingredients to soup pot and boil, then simmer for 45 minutes.
Add: 1 1/2 cups barley
Cook 45 minutes longer.
Add:
curry powder to taste
2 T kosher salt (or more, to taste)
1 t pepper
chicken bouillon to taste, if needed
Mash some of the squash for thickening. Remove chicken, cut into bite-size pieces, and return to the pot. Enjoy!
5-6 boneless chicken breasts or thighs (I use a 3lb bag of frozen chicken from Winco)
1 big butternut squash, peeled, and cut in 2" chunks
4 each carrots & celery stalks, cut into 1/2" pieces
1 onion cut into 1/2" wedges
1 T parsley
16 cups water (can be partial chicken broth)
Add above ingredients to soup pot and boil, then simmer for 45 minutes.
Add: 1 1/2 cups barley
Cook 45 minutes longer.
Add:
curry powder to taste
2 T kosher salt (or more, to taste)
1 t pepper
chicken bouillon to taste, if needed
Mash some of the squash for thickening. Remove chicken, cut into bite-size pieces, and return to the pot. Enjoy!
1 comment:
oh, i love butternut squash and barley. wrote this recipe down, except when i was writing 'onion but into 1/2" wedges...i wrote wedgies. is that wrong?
Post a Comment