There’s something about fall…
The smells, the flavors, the sounds, that we long for.
And now we’re here, knee deep in fall time. What do we with it while it’s here? Do we wrap ourselves up in plaid blanket scarves, sip hot cider, and play in the leaves? Maybe..
But I think most of us will put on slower music, a sort of summer escape, and make soup. Cause everybody knows the comfort of a good soup. This one is Roasted Chicken + Butternut Squash Soup with a sort of Mexican twist.
Prep and prepare with the fall playlist below:
Roasted Chicken + Butternut Squash Soup
- 1 whole Young chicken*
- 1 medium Butternut squash
- 1/2 can Mexican beer
- 1 can Great Northern beans
- 1 medium Yellow onion
- 2 tbsp. Coconut oil
- 1 tsp. Garlic powder
- 1/2 tsp. Parsley
- 1/2 tsp. Italian seasoning
- 1/4 tsp. Black pepper
- 1/4 tsp. Nutmeg
- 1/4 tsp.Cayenne pepper
- Remove neck/giblets from chicken and set aside. Rinse chicken under cold water.
- Bake chicken according to the beer can method and bake at 350 degrees, 1-1.5 hrs.
- Put neck/giblets, rest of onion, and water into a large pot and bring to a boil.
- Once boiling, reduce to simmer for 1 hr.
- Peel butternut squash, remove seeds, and dice into small cubes.
- Remove and throw away neck/giblets from pot of water and add squash. Bring to a boil.
- Once boiling, reduce to heat and simmer for 30 minutes.
- Back to the chicken – Once fully baked allow to cool. Shred and add to the soup. (I found that the dark meat was plenty, so I saved the breasts to be used for something else!)
- Add beans, nutmeg, cayenne, small bunch of cilantro, and more salt. Allow all ingredients to simmer together for 30 minutes.
- Serve with lime wedges + tortilla chips, and Mexican beers.