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Dairy-free Butternut Squash Soup with Chicken, Shallots and Cider

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  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

Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add shallots; sauté 5 minutes or until tender and golden brown. Add curry powder; sauté 1 minute. Spoon shallot mixture into a large bowl.
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' .

Recipe Summary

So often we are excited to concoct a warming soup on a night like tonight (cool, rainy...the Northwest in November) to find most recipes have a) all-purpose flour, b) dairy and c) not much to impress in the taste department. Using brown rice flour instead, Abby added a few touches that made the savory flavors burst - so much so that my 2-year-old daughter lapped, literally, this soup up and asked for seconds. This will be a repeat, weekly meal for us until the rain stops (re: April). Adapted from Cooking Light, January 2006.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 483 Calories from Fat 108

% Daily Value*

Total Fat 12 g18.9%

Saturated Fat 2.3 g11.4%

Trans Fat 0 g

Cholesterol 124.6 mg41.5%

Sodium 781.3 mg32.6%

Total Carbohydrates 57 g19.1%

Dietary Fiber 4.8 g19.1%

Sugars 12 g

Protein 38 g75.6%

Vitamin A 268.7% Vitamin C 104.6%

Calcium 11.5% Iron 23.4%

*Based on a 2000 Calorie diet

Dairy-free Butternut Squash Soup With Chicken, Shallots And Cider Recipe