Now that fall is here, I think it’s time for a soup recipe. I had some leftover chicken and fresh thyme from the Roast Chicken recipe I posted recently. There’s always an ample supply of butternut squash and yams this time of year, so I added those ingredients to the soup as well. I threw a few handfuls of baby spinach in there while I was at it, to add more colour and nutrition.
We were having a small get-together for the boys’ birthdays. Since their birthdays are only 9 days apart, I made it a joint celebration, as usual. They also have their own birthday parties with their friends. Cole had a Minecraft Party – I posted about that last week if you’re interested. Bennett wanted his party to be at the movie theatre, so we’re going there tomorrow with his friends. It’s a busy month for parties! That’s why I keep the joint get-together pretty low-key. My family travelled by ferry and the boys’ godparents drove about an hour to get to our place, so I made this soup for all of them to enjoy once they arrived.
It had to be a gluten-free soup, because of my mom’s dietary restrictions, but being free of gluten doesn’t make it free of flavour. It was really delicious! I prepared the pureed part of the soup the night before and let the flavours have a chance to blend overnight. The next morning, I heated it up and added the chicken, spinach, and spices. I was busy with the party and didn’t snap an photos of critics eating my soup, but I can tell you that it was a big hit with the adults in particular. The kids ate it, too, but were more ho-hum about it. Cole found it a little spicy (of course!) because of the hot sauce that I had added. I used a little peri-peri sauce, and I loved the touch of warmth that it brought to the soup, even if Cole happened to disagree.
Ingredients
- 2 tsp olive oil
- 1 onion, diced
- 1 clove garlic, crushed
- 1 medium butternut squash, peeled and chopped
- 3 medium yams, peeled and chopped
- 6 cups vegetable or chicken broth
- 2 cups shredded cooked chicken
- 2 cups fresh baby spinach
- ½ tbsp. fresh thyme
- salt, to taste
- hot sauce, to taste (optional)
Instructions
- In a soup pot or dutch oven, heat oil on the stovetop over medium heat.
- Add onion and garlic, and cook for about 5 minutes, until softened.
- Add squash and yams, and cook for another 5 minutes.
- Add broth, turn heat on high, and bring to a boil.
- Reduce heat, cover the pot, and simmer for 20 minutes, until the yams and squash have softened.
- Puree with an immersion blender until smooth.
- Stir in the chicken, spinach, thyme, salt, and hot sauce (if using).
- Cook until spinach has wilted and chicken has heated through.
https://foodwhine.com/2014/09/butternut-squash-yam-chicken-soup.html
My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” 
