Chicken Soup with Butternut Squash | Authentic Autumn Taste
(0)
55 min
Under an hour
Sezamo
O ciorbă de toamnă caldă și reconfortantă, pregătită cu pulpe fragede de pui dezosate, cuburi dulci de dovleac plăcintar, rădăcinoase aromate și borș proaspăt de putină, desăvârșită cu leuștean verde tocat mărunt.
Preparation method
Ingredient preparation
Wash the boneless chicken thighs and cut them into bite-sized pieces for the soup. Peel the carrots, parsnip, celeriac, and yellow onion, then finely dice them. Deseed the red bell pepper and cut it into small cubes.
Peel and deseed the butternut squash, then cut the flesh into uniform cubes of about 2 cm. Keep the squash aside, as it cooks faster than the root vegetables.
Cooking the soup
In a large pot of about 4-5 litres, heat the sunflower oil over medium heat. Add the onion, carrots, parsnip, and celeriac, sautéing for 4-5 minutes until slightly softened and their sweet flavours are released.
Chef's tip
Butternut squash adds a delicate, sweet note that perfectly balances the natural acidity of the fresh borș. For optimal texture, do not overcook the squash.
Serve the soup hot, alongside a fresh hot chili pepper and, according to preference, a tablespoon of rich sour cream.
45 min
Under an hour
