Double Duty Vegetable Soup

Michelle Antonacci

By
@Huniibeekeeper

The inspiration for this soup was I had a blue hubbard squash (a smallish to medium size) and I kept thinking about what to do with this. So I decided I would make soup. Honestly, this is one of the best soups I have ever made and to top it off I got two totally different dishes from this one pot. The broth was simply wonderful with the chicken, and the creamed soup was just amazing!


Featured Pinch Tips Video

Rating:

Comments:

Ingredients

1
small to medium sized blue hubbard squash, peeled, seeded and cut into chunks
1
small bag of carrots cut into chunks
1
small bag of parsnips cut into chunks
1
yellow bell pepper cut into chunks
1
red pepper cut into chunks
12
chicken thighs with skins on
2
cups cauliflower florets
1
to 1 1/2 yellow onion, peeled and chopped
5
sprigs of lemon thyme
1/2 teaspoon of whole peppercorns

Directions Step-By-Step

1
In a VERY large stock pot, add all of your cut up veggies, cover with water and bring it to a simmer, add your chicken thighs and simmer on low for about 2 hours.
2
When everything is cooked and tender, remove chicken and set aside. Now I always strain my soups, so I strained about 1/3 of the broth and cleaned the chicken off the bones, removed skins, and added the meat to the broth, (add cooked pasta or rice and there is dish 1 and oh boy was that good). Now Soup 2... I had a clean stock pot and I ladeled broth and veggies into blender and pureed in batches until everything was smooth. It was such a beautiful yellow/orangish color. I also said to myself, well if its too thick I can always thin it out with a ladel or two of the other broth. It was simply amazing. So we had two meals out of this one pot!

About this Recipe

Course/Dish: Other Soups
Other Tag: Quick & Easy