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Dairy-free Butternut Squash Soup with Chicken, Shallots and Cider Recipe
|Olive oil||4 Teaspoon, divided|
|Shallots||1 Cup (16 tbs), sliced|
|Curry powder||1 Teaspoon|
|Brown rice flour||1 1⁄2 Cup (24 tbs)|
|Boneless skinless chicken thighs||1 1⁄4 Pound, cut into pieces|
|Boneless skinless chicken breast||3⁄4 Pound, cut into pieces|
|Salt||1 1⁄2 Teaspoon, divided|
|Black pepper||1⁄2 Teaspoon, divided|
|Dry cider||2 Cup (32 tbs)|
|Chicken broth||14 Ounce, divided|
|Brown rice flour||1 Teaspoon|
|Water||1 Cup (16 tbs)|
|Butternut squash||1 Pound, peeled|
|Sliced almonds||1⁄4 Cup (4 tbs), toasted|
|Kale greens||3 Cup (48 tbs)|
|Lemon juice/Lime juice / apple cider vinegar||2 Tablespoon|
Calories 499 Calories from Fat 138
% Daily Value*
Total Fat 16 g24.1%
Saturated Fat 3.6 g17.8%
Trans Fat 0 g
Cholesterol 32.9 mg
Sodium 714.7 mg29.8%
Total Carbohydrates 57 g19.1%
Dietary Fiber 4.8 g19.1%
Sugars 12 g
Protein 35 g70.5%
Vitamin A 268.7% Vitamin C 101.2%
Calcium 11.5% Iron 18.2%
*Based on a 2000 Calorie diet
Place 1/3 cup brown rice flour in a shallow bowl or pie plate. Dredge chicken in flour, shaking off excess. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add half of chicken mixture; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook 6 minutes, browning on all sides. Add browned chicken to shallot mixture. Repeat procedure with remaining chicken mixture, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Add cider to pan, scraping pan to loosen browned bits. Combine 1 cup broth and 1 tablespoon flour, stirring with a whisk until smooth. Add broth mixture, remaining broth, and water; bring to a boil. Stir in chicken mixture, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Cover, reduce heat, and simmer 40 minutes, stirring occasionally.
Stir in squash. Simmer, uncovered, 55 minutes or until chicken and squash are very tender and sauce thickens. Add lemon juice. Stir in leafy greens until they are just wilted from the heat. Spoon about 1 cup stew into each of 6 bowls; sprinkle each serving with 2 teaspoons almonds and parsley, if desired.
Note from Kristy: If you have very young ones in the home, this soup is perfect for blending into an easy, freezable baby food. Pour the cooked soup into your Vitamix or blender and purée - and rest assured you are feeding your baby wholesome, homemade, health-supportive food.
To learn more about Abby's Table visit www.Abby's-Table.com .