I love soup. Everyone in my house loves soup and ever since my Grandma told me that soup can be made from any leftovers you have in your fridge, I’ve been experimenting with different kinds of flavors and ingredients. 

Last week I made The most amazing creamy butternut, corn, chicken soup ever. Here’s the recipe…

Ingredients
3 Chicken breasts
1 Medium sized butternut squash - peeled and cubed
2 Cans of whole kernels, drained. (you can use a bag of frozen corn too)
3 Potatoes - peeled and cubed
1 Tub fresh cream
1 Cup milk (more if you prefer a thin consistency)
Water to cook the chicken and butternut (enough to cover the
chicken/butternut)
2 Chicken stock cubes ( you can use liquid or powder form)
Salt
Ground black pepper
Dried sweet basil
Fresh ginger

Method

1. Place chicken, ginger and salt in pot with water and cook until tender.
    Shred it with a fork when done.
2. In a big pot, add butternut, potatoes, stock cubes and salt and cover with 
    water to cook until soft. (You can also use the water in which the chicken 
    has been cooked. This adds more flavour.)
3. When the butternut and potatoes are soft, add the chicken and corn and 
    cook for a further 10 minutes.
4. Reduce heat and add the cream and milk and let it simmer for 5 minutes 
    to thicken.
5. Lastly add the herbs and ground pepper.
6. Serve with crusty bread.

You can blend it into a smooth consistency but I prefer to use my 
masher so it can be a little chunky. I haven't tried freezing it as 
there's never any left over.

Let me know what you think. If it didn't tickle your taste buds, it's
okay with me..

Till later.