Casserole. Casserole.
I can’t even say it in my head without hearing Paula Dean in her southern drawl accentuating the ‘o’ and pronouncing it ‘Cass-uh-rowwwl.’
For some people, a casserole is a heaping pan of comfort food. For me, I associate casseroles with lumpy gray sauce saturating overcooked vegetables then topped with enough cheese to make up for any textural abnormalities.
My husband falls in the former camp and has often asked me to deviate from my usual way of cooking and prepare more simple, comfort food recipes. I couldn’t quite bring myself to make a casserole but after he had a particularly crummy weekend, I conceded. Because blood is thicker than gravy, I prepared a basic chicken, broccoli, and rice casserole smothered in gray cheesy sauce for my husband last Sunday for supper.
Contrary to what I thought, my fork did not combust when I dug into it and I would go as far as to say I actually enjoyed it. Maybe with some tweaking there will be a casserole recipe here some day. Maybe.
But not today. Today is about my favorite comfort food; soup. For me, cozy is a big bowl of rich broth chock full of nutrient rich vegetables and chicken. This soup is it for me. Chunks of sweet, tender butternut squash, shredded chicken, and leafy greens makes this soup as flavorful as it is filling.
With winter right around the corner I’ve been making big batches of soup at the beginning of the week and bringing the leftovers to work for lunch. It’s an easy way to get a satiating meal in during the workday.
This soup starts with a mirepoix, or a mixture of carrots, onions, and celery, sautéed until soft. Then I add diced butternut squash. A good knife for peeling and dicing the squash is essential here, but if you’re not quite comfortable with your knife skills then frozen or pre-chopped squash would be a perfect option. I also sauté some sliced brussels sprouts. They add a nice cabbage-like texture to the soup.
Once the broth gets added, the vegetables are left to have a few minutes to simmer while my chicken breasts that I poached in water get shredded and the kale gets chopped. These get added at the last minute to keep the chicken from getting too tough and to keep the kale from overcooking. I like my kale a little on the more raw side, but if you prefer yours more cooked down you could certainly add it in with the rest of the vegetables.
This recipe comes together quickly once the chicken is cooked and the vegetables are prepped. Just 20 minutes to simmer and cook down the butternut squash.
If easy, healthy soup is what you crave in the cooler months, this chicken butternut squash soup does not disappoint. Try it out and tell me about your favorite comfort foods in the comments below!
Chicken Butternut Squash Soup
- 1 lb Boneless, Skinless Chicken Breast (I used two eight ounce chicken breasts)
- 1 Tbsp Olive Oil
- 1 Medium Onion, chopped
- 2 Celery Stalks, chopped
- 2 Carrots, chopped
- Salt
- Pepper
- Bay Leaf
- 1 Tbsp Oregano
- 1/2 Tbsp Rosemary
- 1/2 Tbsp Thyme
- 1/2 Tbsp Sage
- 10 Brussel Sprouts, sliced
- 3 Cups Butternut Squash, cubed
- 6 Cups Chicken Stock
- 3 Cups Chopped Kale
Place the chicken in a single layer in a pot. Cover with cold water and cover the chicken by an inch. Bring the pot to a boil then reduce the heat to medium-low. Cover the pot and allow the chicken to simmer for about 10-12 minutes. You’ll want the chicken to be completely opaque or you can use a meat thermometer to ensure the chicken has reached 165 degrees. Drain the water from the pot, remove the chicken, and set on a cutting board.
Heat the oil in a 6-7 quart dutch oven or large pot over medium heat. Add the onions, celery, and carrots. Season with a hefty pinch of salt and pepper and add the bay leaf, oregano, rosemary, thyme, and sage. Continue to cook until the vegetables are softened, about 4-5 minutes. Add the brussels sprouts and butternut squash and cook for an additional 7-8 minutes. Cover with the stock and bring to a simmer for about 20 minutes.
While the vegetables are simmering, shred the chicken using your hands or a couple forks. Once the butternut squash is fork tender, add the chicken and kale to the soup and simmer for another 5 minutes to warm up the chicken and soften the kale. Serve with thick slices of crusty bread and enjoy!
