Butternut and Bean Soup with Chicken
Yield: 8-10 Servings
4 Cups Diced Butternut Squash
2 Cups Diced Rutabaga (Turnips will work, too)
6 Cups Low Sodium Chicken Stock
2 Cups Water
1 ½ Tablespoon Great Lakes Seasoning
1 Teaspoon French Grey Salt
1/2 Teaspoon Ground Pink Peppercorns
1 Large Red Bell Pepper, Diced
2 Large Leeks, White Parts Only, Sliced
3 Tablespoons Olive Oil
3-4 Cups Rotisserie Roasted Chicken, Shredded
2 15-oz. Cans Cannellini or Great Northern Beans
¼ Cup Bourbon (optional)
½ Cup Heavy Cream
Salt and Pepper to Taste
½ Cup Roasted Pepitas
This recipe is the result of an abundant harvest at the farm. Chock full of fresh produce grown right here at MorningStar, it has become one of our all-time favorites. We look forward to enjoying a fresh pot every October when the butternut squash has taken over in the garden. It forms the delicious, creamy base that many would never guess is squash. And our Juniper Spice Blend gives the soup a special flavor you won’t soon forget!
Place squash, rutabaga, chicken stock, water, and Great Lakes Seasoning Blend in a large pot placed over medium high heat. Bring mixture to a boil, reduce heat, and simmer for 30 minutes. Meanwhile, heat oil in a sauté pan over medium low heat. Add peppers and leeks and sauté, stirring occasionally to prevent burning, until leeks have become transparent. Set aside.
Remove stock mixture from heat and allow to cool slightly. Once cooled, blend until smooth with an immersion blender. Add vegetables, chicken, beans, and bourbon to the stock, and place pot over medium heat. Heat for 15 minutes until the alcohol in the bourbon has cooked off and the soup is warm.
Add cream to soup, stir to combine thoroughly, and continue to heat over low heat for 10 minutes. Remove from heat, ladle soup into bowls, and drizzle a little of the heavy cream on top. Garnish with roasted pepitas and serve.