It’s cold and wet in Austin and my co-workers have started bringing delicious soups into the office. After tasting a few I decided it was time for me to hop on the train. I’ve had a butternut squash sitting on my counter for two weeks now and thought “Hey! Let’s make it into a soup!” Scrounging for whatever ingredients I had in my fridge and cabinet, I came up with this: roasted butternut squash + kale + ground chicken + wild rice.
- 6 cups of veggie or chicken broth
- ½ butternut squash diced into 1” cubes
- ½ cup of wild rice (optional)
- ½ bunch of kale
- ½ lb of ground chicken or turkey
- ¼ tbs of olive oil + 1tbs (roasting)
- ½ cup of diced white or yellow onion
- ¼ cup of dry white wine
- salt and pepper to taste
Preheat the oven to 425 degrees. Toss the butternut squash in 1 tbs of olive oil and season with salt and pepper. Throw it in the oven and let it roast for 15-17 minutes.
Meanwhile, in a big pot, heat up the olive oil, throw in the onion, let it cook for 1 minute. Add in your broth and throw in the rice (optional) and ground chicken. Let it cook for 10 minutes, skim the fat/chicken gunk from the top. Then you add in the white wine, butternut squash, kale and let it cook for 15-20 minutes (until rice and chicken is cooked), season with salt and pepper.
This makes a lot of soup. I plan on eating it for lunch, dinner, and breakfast.