Double Duty Vegetable Soup

Michelle Antonacci


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!

pinch tips: Slow Cooker/Crock Pot Hints




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

Directions Step-By-Step

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.
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