Categories: Soup
Ingredients
- 4 tbsp. unsalted butter
- 2 cups diced onions
- 1 cup sliced celery
- 2 tsp minced fresh garlic
- 1/2 cup flour
- 1/2 cup dry vermouth
- 6 cups chicken broth
- 2 cups peeled and cubed butternut squash
- 2 cups cubed red-skinned potatoes
- 3 sprigs fresh thyme
- 1 tbsp. poultry seasoning
- 1 fresh bay leaf
- 3 cups chopped cooked chicken
- 1 cup half-and-half
- 1 cup each frozen pearl onions, frozen corn kernels and frozen cut green beans, thawed and patted dry
- 1/4 cup chopped fresh parsley
- 1 tbsp. fresh lemon juice
- Salt and black pepper to taste
Directions
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Melt butter in a pot over medium-low heat. Add diced onions, celery, and garlic; sweat, covered, until softened, 5 minutes.
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Stir in flour; cook 2 minutes. Stir in vermouth; cook until evaporated. Stir in broth, squash, potatoes, thyme sprigs, poultry seasoning, and bay leaf. Bring soup to a boil over medium-high heat, then reduce heat to medium. Simmer soup until squash and potatoes are fork-tender, 10-15 minutes. Discard thyme sprigs and bay leaf.
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Add chicken, half-and-half, pearl onions, corn, green beans, parsley and lemon juice. Season soup with salt and pepper and simmer to heat through, 2-3 minutes.