Chicken & Butternut Squash Soup

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I live in Vancouver, BC and it sure is rainy and cold here! Nothing says cozy like a warm, hearty soup. I hope you enjoy this recipe.

Serves 10-12

Ingredients:
- 1 leek, chopped
-2 carrots, chopped
- 5 celery stalks, chopped
- 1 cup peas (fresh or frozen)
- 1 small butternut squash, cubed
- 2 cups cooked chicken, shredded
- 12 cups chicken broth
- 2 teaspoon dried thyme
- 2 teaspoon dried oregano
- 1/2 teaspoon ground cardamom
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 3 cup water

Directions

1. In a large pot, heat the olive oil over medium heat. Add the chopped leek, carrots, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.

2. Add the cubed butternut squash, dried thyme, dried oregano, ground cardamom, salt, and pepper to the pot. Stir well to combine the ingredients.

3. Pour in the chicken broth and water. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the butternut squash is tender.

4. Add the peas and the shredded chicken to the pot and simmer for an additional 5 minutes, or until the peas are cooked through.

5. Taste the soup and adjust the seasonings as needed, adding more salt and pepper if desired.

6. Serve hot and garnish with fresh herbs, such as chopped parsley or chives, if desired.


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