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Butternut Squash Soup With Cornish Hens and Veggies
CARIBBEAN GREEN LIVING26Ingredients
105Minutes
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Ingredients
US|METRIC
7 SERVINGS
- 4 lb. 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 Tbsp. parsley (chopped)
- 2 stalks scallions (chopped)
- 1 Tbsp. kosher salt
- 1/4 tsp. crushed peppercorn (or black pepper)
- 1/2 Tbsp. fresh thyme leaves (only)
- 1 Tbsp. 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 tsp. unsalted butter
- 1/2 cup noodles (pasta, uncooked, preferably small shaped pasta)
- 1 Tbsp. chicken bouillon
- salt
- pepper
- 1 tsp. hot pepper (sliced, or hot pepper flakes, optional)
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