Stuffed Monster Heads
Chicken and Harvest Vegetable Soup
This is one of those "throw everything in the pot" soups that has a marvelous flavor. It is comforting and cozy, yet elegant enough to serve to guests for a fun and casual Halloween dinner party. You can serve this savory soup from a carved pumpkin or large squash. It is also great served right off the stovetop in individual bowls and served with some crunchy bread and a crisp salad.
6 cups chicken stock
3 cups dry white wine
2 tablespoons tomato paste
2 cups diced potatoes
2 cups diced butternut squash
1 cup sliced carrots
1 tablespoon butter
1 tablespoon oil
2 diced onions
3 minced garlic cloves
2 large diced bell peppers
6 diced plum tomatoes
1 1/2 cups quartered green beans
2 cups diced cooked chicken
1 cup thinly sliced fresh basil
Combine the chicken stock and white wine in a heay soup kettle over high heat. Bring to a boil, then reduce the heat to a simmer. Add the tomato paste and potatoes, cover, and simmer for 10 minutes. Add the butternut squash and carrots, cover, and simmer for ten minutes. While the potatoes and squash are cooking, place a medium heavy skillet over medium heat. Add the butter and oil and cook until the butter melts. Add the onions and saute until the onions are softened and translucent. Add the garlic and bell pepper and cook for 2 minutes. Add the tomato and continue to cook, stirring frequently for 3 minutes. Add a ladelful of broth to the skillet and stir well to scrape all of the vegetables from the pan. Scrape the onion mixture into the soup and stir well. Cover and simmer for five minutes. Add the green beans, chicken, and sliced basil. Cover the pot and simmer until the green beans and butternut squash are fork tender, but not over cooked. Season to taste with salt and pepper. Serve hot.
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