We love to eat butternut squash soup and chicken soup and I had blend them together in this recipe...They are match make in heaven as it turned out to be sweet and savoury light soup for spring time....as the flowers and plants start to grow....and April rain showers brings them growing up.....from Mother earth....
Light Chicken Butternut Squash Soup
Ingredients :
1 whole chicken(1.5 kg) - cut into smaller pieces and skin removed
1 tsp salt
1/4 tsp ground black pepper
1 medium size butternut squash -peeled and cut into small cubes
1 pc 2 inches piece ginger - peeled
some cilantro and green onions for garnish
4 cups water
1/2 tsp salt
1 tbsp light soya sauce
1/4 ground black pepper
Method :
First clean the chicken and then remove the skin as much as possible .Cut into small pieces and marinade it with some salt and ground black pepper. Then leave it for about 6 hours or overnight in the fridge.
Peel the butternut squash and then cut it into smaller 1 inch cubes. Set aside.
Heat a large stock pot with 4 cups of water to a boil. When the water is boiling , add the chicken pieces and then the ginger , followed by the butternut squash. Add the salt , ground black pepper and light soya sauce to taste. Turn on the heat to high to another boil after stirring the pot.
Lower down the heat and simmer for about 2 hours.Garnish with some cilantro and chopped green onions and serve hot.
Light Chicken Butternut Squash Soup