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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
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A very unique soup! You must try, especially if you are a gouda lover, like me! The caraway and gouda blend together to create a very unique flavor combination. I omit the butternut squash as DH and I aren't big fans. Enjoy! Ingredients:
2 tablespoons olive oil |
1 onion, chopped |
3 garlic cloves, minced |
1 tablespoon coriander, ground |
1 1/2 teaspoons caraway seeds |
8 cups chicken broth |
2 cups butternut squash, peeled and diced |
1 1/2 lbs chicken breasts, cut into 1/2-inch cubes |
1 (15 ounce) can kidney beans, drained |
2 teaspoons salt |
1/2 teaspoon white pepper, ground |
7 ounces gouda cheese, shredded |
Directions:
1. Saute chicken, onion, garlic, coriander, and caraway seeds in olive oil over medium heat in a large stock pot or dutch oven for about 10 minutes.
2. Add butternut squash, beans, chicken broth, salt and pepper.
3. Bring to a boil.
4. Reduce heat, cover and simmer for about 15-20 minutes.
5. Stir in the shredded gouda cheese and serve!
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