- In a large soup pot, add the olive oil over medium heat
- Season the chicken with salt and pepper to taste, and then add to the hot oil and leave whilst you prepare the vegetables
- In the meantime, peel and chop all the vegetables (shown below)
- Once chicken has turned golden/brown each side (does not have to be cooked through), remove and keep on the side
- 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.
- 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 :) )
- 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.
- 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.
- 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.
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 :)