Preparation
Total Time
Serves
- 2packages of Maple Leaf® Rotisserie Chicken Legs
- 3cups butternut squash, peeled and diced into ¼ inch pieces
- ½cup Yukon Gold potatoes, peeled and diced into ¼ inch pieces
- ½cup celery, diced
- ½cup white onion, diced
- ½cup heavy cream
- 4cups chicken stock
- 2tbsp butter
- Green onion, for garnish
- Preheat the oven to 375°F.
- In a large pot, melt butter over medium heat and cook the vegetables until lightly browned.
- Pour in the stock to cover the vegetables and let cook. Bring to boil and reduce the heat and simmer for 25 minutes until the vegetables are tender.
- Meanwhile, prepare Maple Leaf® Rotisserie Chicken Legs per package instructions.
- Transfer the vegetables to a blender and process until smooth.
- Return the soup to the pot and add heavy cream to reach the desired consistency.
- Ladle soup into serving bowls and garnish with green onion. Serve with Maple Leaf® Rotisserie Chicken Legs.
Serve with a green salad to make it a complete meal!
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