White Bean, Chicken, Mushroom, and Butternut Squash Soup

Kristine Kidd

2 generous servings

Course Sunday Suppers

Servings 2

1 tablespoon olive oil
1 medium onion, chopped
1 tablespoon chopped fresh rosemary
¼ medium butternut squash, peeled, seeded, but into ½-inch pieces (about 2 cups)
3 cups chicken broth
1 15- ounce can white kidney beans, drained
Leftover Marsala Chicken, Wild Mushrooms, and Shallots (see recipe above)
Leftover Herbed Polenta, see recipe above

Heat the oil in a heavy medium pot or large saucepan over medium heat. Add the onion and rosemary and sauté until the onion starts of soften, about 5 minutes. Add the squash and sauté until heated through, about 5 minutes. Add the broth and beans and bring to a boil. Reduce the heat and simmer 10 minutes to blend the flavors.
Meanwhile, cut the leftover chicken into bite-sized pieces.
Add the chicken along with its sauce and vegetables to the soup and simmer 10 longer minutes to blend the flavors.
Cut the polenta into ½-inch pieces. Add to the soup and simmer just until heated through. Divide the soup among 2 heated bowls and serve.