Chipotle Chicken Blue Hubbard Squash Soup
Prep Time: 30 minutes Cook Time: 30 minutes
Serves: 6 Serving Size: 1 1/2 Cups
- 6 C of blue hubbard squash, cubed (pumpkin will also work)
- 6 C bone broth or boxed chicken broth
- 1 C chopped chicken
- 1 15-oz can chopped tomatoes, drained
- 1 15-oz can black beans, drained and rinsed
- 1 red pepper, diced
- 1 green pepper, diced
- 1 medium Vidalia onion
- 1 Tbsp olive oil
- 1/2 to 1 tsp chipotle chili powder (depending on how much heat you like)
- 1/2 tsp chili powder
- 1 tsp garlic
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1 tsp salt
- 1 Tbsp fresh cilantro, chopped/or 2 tsp Dorot frozen cilantro
1. Peel and cube your blue hubbard squash and then set aside. If you have an especially big blue hubbard squash (they can get quite large) that is difficult to cut into, you can put it in a paper grocery bag and then smash it on the ground. Seriously, who wouldn’t have fun doing that?
2. Dice your peppers and onions and saute them with olive oil in the pot that you’ll be cooking your soup in. You’ll want to saute them for approximately 3 minutes, until they start to become soft, but don’t over-cook, because they will add a nice texture to your soup.
3. Set 1/2 of your peppers and onions aside in a dish and leave the other 1/2 in your soup pot. Next, add the cubed blue hubbard squash, the chicken broth and salt to the pot. Bring it to a simmer on medium-high heat and then turn the heat down to medium-low, continuing to simmer until the blue hubbard squash is soft and starting to fall apart.
4. While your soup base is simmering away, you can use this time to prep your chicken, drain your tomatoes and beans, and measure your spices out into a separate bowl.
4. Using a hand blender, puree the contents of your soup pot until the soup base becomes smooth. If it’s too thick for your taste, you can just add additional broth or water to the mixture. If you don’t have a hand blender, I highly recommend getting one. They are super useful and much easier than trying to use a blender. Here’s the one I use:
5. Finally, add the remainder of the peppers and onions, the chicken, canned tomatoes, black beans, and the spices to the pot. Return to a simmer on medium heat, simmering for 5 minutes, stirring frequently, and then your soup is ready to serve!