Receta de sopa de pollo y calabaza butternut

Ingredientes

• 1 tablespoon olive oil
• 1 medium onion (chopped (~2 cups))
• 1 medium red bell pepper (chopped (~1 cup))
• 1 teaspoon ground cumin
• 4 cloves garlic (minced or pressed)
• 1 pound boneless skinless chicken thighs (or chicken breasts)
• 6 cups butternut squash* (peeled and cut into cubes (2 pounds))
• 5 cups Zoup! Good Really Good® Chicken Bone Broth
• 1 teaspoon Kosher salt (more to taste)
• 1/2 teaspoon black pepper
• 4 tablespoons lemon juice
• 2 tablespoons fresh parsley (chopped, plus more for garnish)
• 2 tablespoons pumpkin seeds (optional, for garnish)

Preparación

1. 1

   Heat olive oil in a large, heavy bottom pot over medium-high heat. Add in onion, pepper, and cumin. Cook, stirring occasionally, until vegetables are softened, 5-6 minutes.

2. 2

   Stir in the garlic and cook, stirring constantly, for 1 more minute.

3. 3

   Add in the chicken, cubed butternut squash, chicken stock, salt and pepper. Give it a stir.

4. 4

   Put the lid on and bring it to a boil. As soon as it comes to a boil, turn down the heat to low, put the lid back on, and let it simmer for 20-25 minutes or until the chicken is fully cooked. Feel free to stir it once or twice during the cooking process.

5. 5

   Using a slotted spoon, remove the chicken from the soup and shred it (or cut it into cubes). Set the now-shredded chicken aside.

6. 6

   Ladle 4-5 cups of the soup mixture into a large heatproof bowl. Using an immersion blender, blend until smooth.

7. 7

   Transfer the pureed soup back into the pot along with the shredded chicken. Taste for seasoning and add more if necessary.

8. 8

   Bring the soup to one last boil.

9. 9

   Stir in the lemon juice and parsley. Ladle into bowls, garnish with the additional parsley and pumpkin seeds (if desired), and serve with lemon wedges on the side.