Butternut Squash Soup With Cornish Hens and Veggies

CARIBBEAN GREEN LIVING
26Ingredients
105Minutes

Ingredients

US|METRIC
  • 4 pounds butternut squash (diced to 2.5cm, 1" cube)
  • 8 cups water
  • 2 cornish hens (medium, or 2 pounds Chicken - legs and thighs)
  • 1/3 cup olive oil
  • 2 limes (medium)
  • 1/4 cup white onions (sliced)
  • 4 cloves garlic
  • 2 tablespoons parsley (chopped)
  • 2 stalks scallions (chopped)
  • 1 tablespoon kosher salt
  • 1/4 teaspoon crushed peppercorn (or black pepper)
  • 1/2 tablespoon fresh thyme leaves (only)
  • 1 tablespoon olive oil
  • 1 cup carrots (sliced)
  • 1 stalk celery (thinly sliced)
  • 1 1/2 cups leeks (thinly sliced, about 1 large leek)
  • 1/2 cup sweet pepper (sliced)
  • 2 medium potatoes (cut into 1.5cm, 0.5" cubes)
  • 2 turnips (medium, cut into 1.5cm, 0.5" cubes)
  • 2 parsnips (medium, cut into 1.5cm, 0.5" cubes)
  • 3 teaspoons unsalted butter
  • 1/2 cup noodles (pasta, uncooked, preferably small shaped pasta)
  • 1 tablespoon chicken bouillon
  • salt
  • pepper
  • 1 teaspoon hot pepper (sliced, or hot pepper flakes, optional)
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