Northwest Harvest Gold Soup

By momaphet on September 28, 2005

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Ingredients

    1. 1 large onion
    2. 3 carrots
    3. 1 tablespoon olive oil
    4. 2 (14 ounce) cans reduced-sodium chicken broth
    5. 1 (14 ounce) cans beef broth
    6. 4 garlic cloves, chopped
    7. 1 apple, peeled, cored and chopped
    8. 2 small squash
    9. 1 -2 teaspoon dried thyme
    10. 1 -2 teaspoon dried sage
    11. 1/2 teaspoon pepper
    12. 1/4 teaspoon salt
    13. 1 cup coconut milk
    14. 1/2 cup apple juice
    15. 1/4 teaspoon Tabasco sauce
    16. 2 -3 chicken breast halves (optional)
    17. 1/4 teaspoon salt
    18. 1/4 teaspoon pepper
    19. 1/4 teaspoon garlic powder
    20. 1/2 tablespoon olive oil

Directions

  1. SOUP.
  2. Chop onions, peel and slice carrots, place in a large pot and saute for 5 minutes in olive oil.
  3. Add chicken and beef broth, garlic, and seasonings, cook over medium low heat for 30 minutes or until carrots are tender.
  4. While the soup is cooking, cut squash in half, clean out seeds, place in a plastic bag and steam in the microwave for 10 minutes, or until soft.
  5. Once the carrots are tender, scrape the steamed squash into the soup and stir.
  6. Remove soup from heat and pour into blender container,about 1/2 full. Blend for 1 minute, pour back into pot, repeat a couple of times, this will make the soup mostly smooth but with a little texture.
  7. Return all soup to the pot, add coconut milk, apple juice and tabasco sauce, taste for seasoning and add any additions you'd like. Simmer over medium low heat cook for 10 minutes.
  8. OPTIONAL CHICKEN BREAST.
  9. While the soup is cooking, season the chicken breast halves with salt, pepper and garlic powder and saute in Olive oil, brown lightly on both sides cover and cook until done.
  10. Remove chicken from the pan, deglaze the pan with liquid from the soup and add back into the soup pot.
  11. For soup with chicken, small dice the chicken breast and place a small amount in each bowl and spoon soup over the top.
 
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