It is C-O-L-D in Chiberia – I mean Chicago – and cold=soup for dinner in my book.
This has been our winter favorite – exceptionally tasty, surprisingly healthy, and incredibly easy.
What you need
1 large onion (or two little ones)
1 apple (peeled and cored)
2 cups of carrots (or 1/2 cup pureed)
Spoonful of chopped garlic
2 lb Butternut squash cubed
1-1/2 qt (1500 mL) chicken stock
24 ounce jar of mild salsa
salt and pepper to taste
1 tbsp corn starch
You can also add
How to make it
- Bring all ingredients (except corn starch and any add-ins) to a boil, lower temp and cook until carrots are soft.
- Using an immersion blender blend until smooth.
- Add 1 tbsp corn starch, mixing until blended.
- Add rice & chicken and enjoy!