Categories: Soup

Ingredients

• 4 tbsp. unsalted butter
• 2 cups diced onions
• 1 cup sliced celery
• 2 tsp minced fresh garlic
• 1/2 cup flour
• 1/2 cup dry vermouth
• 6 cups chicken broth
• 2 cups peeled and cubed butternut squash
• 2 cups cubed red-skinned potatoes
• 3 sprigs fresh thyme
• 1 tbsp. poultry seasoning
• 1 fresh bay leaf
• 3 cups chopped cooked chicken
• 1 cup half-and-half
• 1 cup each frozen pearl onions, frozen corn kernels and frozen cut green beans, thawed and patted dry
• 1/4 cup chopped fresh parsley
• 1 tbsp. fresh lemon juice
• Salt and black pepper to taste

Directions

1. Melt butter in a pot over medium-low heat. Add diced onions, celery, and garlic; sweat, covered, until softened, 5 minutes.

2. Stir in flour; cook 2 minutes. Stir in vermouth; cook until evaporated. Stir in broth, squash, potatoes, thyme sprigs, poultry seasoning, and bay leaf. Bring soup to a boil over medium-high heat, then reduce heat to medium. Simmer soup until squash and potatoes are fork-tender, 10-15 minutes. Discard thyme sprigs and bay leaf.

3. Add chicken, half-and-half, pearl onions, corn, green beans, parsley and lemon juice. Season soup with salt and pepper and simmer to heat through, 2-3 minutes.

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