I actually made this soup last week (on another rainy day) without a recipe and it turned out so tasty that I decided to try it again.
2 Tblsp of Extra Virgin Olive Oil
1/4 cup of onion
2 stalks of celery
1-2 carrots (depending on size)
1/2 bulb fennel
1 cup of mushrooms (I used Cremini and then Shitake)
1/2 of a medium sized Red Kuri or Kabocha squash
1 cup canned chopped tomatoes
2 quarts of chicken stock
1 pre cooked chicken
1/2 can of coconut milk
Salt and pepper to taste
1/2 tsp of crushed pepper flakes
Start by adding the Olive Oil to the stock pot and setting the element on medium heat. Chop the onion, celery, carrots and fennel and cook until softened and starting to carmelize very slightly.
Peel and chop the squash into small chunks. Add to pot once first 4 ingredients have softened. Cook for a few minutes so that the squash starts picking up some of the carmelization from the bottom of the pot.
Add sliced mushrooms and chopped tomatoes and stir to incorporate.
Pour 1 litre of the chicken stock into the pot. At this point I add 2 legs and 2 wings from the cooked chicken. Stir all together and then simmer on low for 30 – 40 min until thickened and liquid is reduced.
Remove the wings and legs and take off the meat and put back into soup. Add some more of the chicken to the pot depending on how much you want. At this point I add the 2nd quart of chicken stock. Cook for another 20 minutes or longer if you like the soup to be a bit thicker. The squash disappears and you just have the colour and flavour left.
Just before serving I add 1/2 can of coconut milk and stir. Heat on low until heated through.
Ladle into bowls and serve with crusty rolls.
This soup can also be made using vegetable stock and omit the chicken and you have a vegetarian option.
LIVE LIFE FULLY ❤