All right, so yeah, I'm still taking a break from book blogging, but the cooking and baking around here only stops when my stomach and nose can't get along. (That hasn't been a problem since first trimester.)
Last year, I posted two recipes for My Friend Amy's fall recipe exchange: Twice Baked Sweet Potatoes and Cheese Ravioli with Pumpkin Sauce.
This year, I've decided to post one of the soups I've most looked forward to since I planted my butternut squash in the spring.
Butternut & Chicken Soup with Orzo
- 1 medium-large butternut squash, peeled & cubed
- 8 cups water
- 1-1.5 lb chicken breast, cubed or shredded
- 1 tablespoon butter
- 1 teaspoon garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1.5 teaspoon cumin
- 1/2 teaspoon minced green chili pepper
- 1/2 cup orzo pasta
- 1/2-1 cup whipping cream
- 1/4 cup fresh cilantro, chopped
- Cook butternut in water till it's soft; optional: drain some (a cup or two) of the water.
- Purée using immersion blender or food processor--or just smash up with spoon.
- In skillet, melt butter on medium heat. Add garlic, peppers and spices; stir until fragrant. Add chicken cubes and cook with the lid on till done, stirring occasionally.
- Add cooked chicken to butternut.
- Add uncooked pasta to butternut.
- Adjust salt, pepper and water depending on taste and consistency of soup required.
- Allow to boil on medium heat until pasta is cooked, stirring occasionally.
- Add cream and cilantro; simmer 10-15 minutes before serving.