Grain Free Cream of Chicken Soup

Heartweed: I made it (see pic) topped with shredded chicken breast, parika and coarse black pepper. It was really good!


This is a quickie from a facegroup I am a member on so it is not in recipe format. The recipe sounded to easily good not to post, will work on recipe format later. She also does not give amounts.

Butternut squash and cauliflower, roasted. Chicken, cooked in some chicken stock (home made, natch).
 Blend the veggies and half the chicken and all the stock (or, however much you need to get it the consistency you want.) 
Add whatever seasonings you want. I'm partial to a little salt and cumin, or if I'm not using the squash, then some smoked paprika. 
Shred and/or chop the remaining chicken, and add it to the puree.
 NOM NOM NOM. 
I also add some cheese to the blender sometimes, right in with the veggies.

I used ( but it was really too much for my blender). 
The smallest organic whole fresh butternut squah I could find. weighed 2 lbs. Someone told me a neat trick: Place the whole butternut squash uncut, unpeeled (washed!) in a shallow pan (I actaully used a cast iron deep skillet -so whatever you ahve) I put about 1/2 cup of water in the bottom. Cooked the squash for about 45-1hr. just check with a fork for tenderness. Let it cool (I actually let it cool in the oven ) and the peeling just falls off. Cut in half lengthwise scoop out the seeds. So much easier then trying to cut it up and peel beforehand. 

Okay so:
2lb butternut squash
1 16 ounce package frozen cauliflower
2 chicken breast ( you can boil and use broth for soup) ( reserve some of the chicken for a topping -maybe
salt
paprika
black pepper
additonal chicken broth I used Pacific organic chicken broth (32 oz) jsut about the whole thing.