Creamy Butternut Squash Soup with Shredded Chicken using a Compact Cook
Elite, Infinite, Pro, Platinum, Deluxe
(5)
Preparation time
38 min
Total time
42 min
Servings
4
Calories / Serving
180 Cals
Difficulty
Easy
Dive into the cozy embrace of autumn with this luscious cream of pumpkin soup, where the sweet, nutty flavors of red kuri squash dance harmoniously with the smoky allure of bacon. Originating from the heart of harvest season, this soup is like a warm hug on a chilly day, perfect for those who believe that comfort food should also be gourmet. Did you know that pumpkin soup has been enjoyed since the days of the early settlers in America? They were so smitten with the versatility of pumpkin that they embraced it in both savory and sweet dishes. So, grab your spoon and join the ranks of pumpkin enthusiasts as you savor every velvety bite of this delightful dish!
Ingredients
- 1000 g Butternut squash
- 5 g Salt
- 1 g Pepper
- 15 g Olive oil
- 200 g Chicken broth
- 500 g Chicken thigh
- 5 g Balsamic vinegar
- 10 g Sunflower seed
Steps
Butternut Squash Puree
- Peel, deseed, cut into cubes, and add 1000 g of butternut squash in the food processor bowl.
- Add 5 g of salt adjust according to the tastes, 1 g of pepper adjust according to the tastes, 15 g of olive oil in the food processor bowl.
- Mix manual: 25:00min / 100°C / Speed 1.
- Add 200 g of chicken broth in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 10.
- Transfer the content of the food processor bowl in a bowl.
Chicken
- Add 500 g of chicken thigh in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 4 in inverse.
- Transfer the content of the food processor bowl in the bowl.
- Wash the food processor bowl.
- Pan fry the oven with an olive oil base.
Final Presentation
- Pour the content of the bowl in a service dish.
- Place the content of the bowl on the service dish.
- Add 5 g of balsamic vinegar on the service dish.
- Sprinkle 10 g of sunflower seed on the service dish.
- Serve Hot.
