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Italian butternut squash soup

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  • 2 tbsp olive oil
  • 1 chicken, cut into pieces (it doesn't matter if into 4 or 8 pieces)
  • 1 butternut squash, cut and diced
  • 4 large potatoes, peeled and diced
  • 1 large onion, peeled and diced
  • 5 carrots, peeled and sliced
  • 6 cups water
  • 1 cube chicken stock
  • 0.25 cup tomato puree (I just add however much i want, usually a tube) :)
  • 0.75 cup crushed vermicelli (break 3 of the vermicelli balls into the soup)
  • 0.75 cup salt and pepper to taste
  • Skill Level
    Time to roll yo


This soup has really become one of our favourite soups! It is such a flavourful, tasty soup which might end up being one of your favourites too.
  1. In a large soup pot, add the olive oil over medium heat
  2. Season the chicken with salt and pepper to taste, and then add to the hot oil and leave whilst you prepare the vegetables
  3. In the meantime, peel and chop all the vegetables (shown below)
  4. The vegetables peeled, chopped and awaiting their destiny
  5. Once chicken has turned golden/brown each side (does not have to be cooked through), remove and keep on the side
  6. Add all the prepared vegetables in the same pot you had the chicken and season with salt and pepper. Leave to cook for around 10 minutes, or until you notice the vegetables are beginning to cook down and develop colour 
  7. Vegetables ready for next step
  8. Add the water, tomato puree, stock cube and chicken pieces to the vegetable pot. Reduce the heat and allow to cook for an hour (I usually stir it in between this time, and check after an hour, if the vegetables have softened then they are ready, if not then leave on the heat for longer. The carrot is usually the toughest vege :) )
  9. Remove the chicken pieces from the pot and once cool enough to handle, remove the bone and shred the chicken into pieces and set aside
  10. Using an immersion blender (if you do not have one, trust me get one, lol, it is so handy and fun to use! But if you don't have, then a food processor will have to do, or you could mash it manually, OR leave the vegetables in chunks...all will work i guess) blend the vegetables, and then add the shredded chicken back into the pot, turning the heat to medium/high to bring to a boil
  11. Using the immersion blender (actually quite fun)
  12. Once the soup comes to a boil, add the vermicilli and leave for a maximum of five minutes, taste and adjust seasoning before finally serving

I do promise it tastes better than it looks :) And that is how you make italian butternut squash soup :) It may seem like a long time to wait for a soup to cook, but once those vegetables are cooking away, you have that hour to tidy up the kitchen and do whatever you like...so the overall preparation time isn't soo long! Give this soup a go, its ingredients are simple, and it tastes phenomenal...and most importantly, enjoy :) 


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