|Roasted Chicken and Butternut Soup|
So this is the second soup recipe I’ve used from Everyday Food in a week–and it’s another fabulous one. The roasting helps speed up the cooking process, as well as gives the soups a really rich flavor, no matter what ingredients you use. The Roasted Chicken and Butternut Soup was amazing–nice, juicy chunks of chicken resting between creamy, butternut squash. This time I was better about seasoning, and the soup wasn’t too salty (again–watch how much you add throughout the cooking process). You can go ahead and follow Everyday Food’s recipe exactly, except I would adjust a few things:
- Roast the chicken in a separate pan so the grease from the meat doesn’t mix with the vegetables. That way, when you’re ready to add the roasted veggies to a pot to simmer, you can add a little broth to the pan and scrap out all the blackened bits that are stuck to the pan–those will be amazing in the soup.
- If you like a thicker soup, withhold 1 cup of broth from the pot until you mash up the veggies—4 cups makes a rather thin soup.
They’ve finally posted the recipes online here for the October issue (which sadly, is not in stores anymore) so you can make it yourself. I’m probably going to try all these recipes before the month is out, but you don’t have to wait for me to try them:
- Roasted Beef, Mushroom and Barley Soup
- Roasted Eggplant and Chickpea Soup
(see how mine turned out here)
- Smoky Roasted Potato Soup
- Roasted Beet and Potato Borscht