Spicy Winter Soup

1. 1

   1. Dice and sweat one onion in olive oil and butter (about a T each), sprinkled with some fresh ground sea salt and pepper (low heat, covered) until tender, about 5-8 minutes.

2. 2

   2. Dice the butternut squash (about 1/2 inch pieces) and the potato, and add to the onions, with a little more butter, enough to coat all of the vegetables. Sweat about 10 minutes, stirring a couple of times as it cooks.

3. 3

   3. While it's cooking, add and stir in some finely chopped fresh Italian parsley (about 2-3 T), the cumin, ginger, coriander, cinnamon and chili powder. Grind a little more black pepper over it all. Let your nose be your guide in achieving the right balance of these seasonings.

4. 4

   4. Stir chicken meat into the onion & squash mixture. Chop and add another T of fresh parsley as well.

5. 5

   5. When squash and potato are almost fork tender, degrease and add stock as desired (ratio of solids to liquid is up to you, but around 1 1/2 quarts, give or take).

6. 6

   6. Bring to a boil and then turn down to a simmer, cooking just until squash and potato are tender, but not mushy.

7. 7

   7. Serve with a sprig of parsley on top and warm, crusty bread on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.