Chicken, Butternut Squash and Kale Stew

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(Served alongside some leftover roasted squash and a bit of goat cheese)

Yes, a three-peat. We may have to change this blog to Your Kind of Soup.
What can I say? I love having a homemade soup in the refrigerator for a quick lunch or dinner. So much better than store-bought; and seriously, so easy.

This recipe uses some of my favorite nutritional powerhouses: kale and butternut squash (remember, we made these into Lasagna?), plus thick pieces of chicken, warming spices and a little coconut milk for depth. While we hope that spring is around the corner the brightness of the greens feels spring-like, while the squash and coconut milk are cozy enough for a chilly night. This recipe is another gluten-free and dairy-free winner, so make it with abandon for the lactose and gluten-adverse in your life. Heck, please make it for everyone in your life, it’s that good.

 Chicken, Butternut Squash and Kale Stew
2 tbs olive oil
4 garlic cloves, peeled, minced
1 yellow onion, peeled and sliced
1/2 butternut squash, peeled (seeded) and chopped into 1″ cubes
8 oz (2) chicken thighs (boneless, skinless), chopped into 1″ pieces*
8 c. chicken broth (please check your brand for gluten/dairy if you’re sensitive)
1 tbs cumin
1 tsp turmeric
4 c. kale, washed, chopped (thicker ribs removed)
4oz (1/2 c.) lite coconut milk
1/4 tsp of cayenne pepper (optional)
Sea Salt & Black Pepper
*Tip: Use kitchen shears to snip off the excess fat and cut the chicken neatly; much easier than using a knife!

In a large deep stockpot, heat oil and saute garlic and onion together until soft (about 4-5 minutes). Add squash, sprinkle with salt and pepper and toss to coat until squash edges soften (about 5 minutes). Create some space in the center and add chicken; saute briefly to get some color on the chicken (it’s OK if the chicken isn’t cooked fully now; it will cook in the soup).

Sprinkle mix with cumin and turmeric, toss to coat. Add chicken broth, bring soup to a boil, then reduce to a simmer. Add kale. Allow soup to simmer for another 15 minutes or until squash is fork-tender. Stir in coconut milk. Taste here; add additional spices/salt/pepper and cayenne if using.  Using a hand blender or a regular blender, blend 1/3 of the soup and return to the pot; this will give it that thick, stew consistency. Makes 8 cups. ~ 1 hour cooking time.
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I have some non-soup posts coming up, so you can put down the ladle…for now.

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