Chicken Butternut Squash Soup - Tasty Recollections

1 onion
3 large garlic cloves
2 chicken breasts cut into cubes
750 g butternut squash (about 1.5 lb), or one package of fresh or frozen cubed squash
2 potatoes
¼ cup tomato passata
1 tablespoon paprika
1 teaspoon Italian seasoning
bay leaf
1 chicken broth (one carton or about 900ml)
parsley; to taste optional,
salt; to taste
drizzle of olive oil

Heat a drizzle of oil in a large pot over medium heat. Add the onion and garlic and cook until fragrant and lightly golden.
1 onion, 3 large garlic cloves, drizzle of olive oil
Add the cubed chicken and cook just until the outside is lightly golden.
2 chicken breasts
Stir in the tomato passata, paprika, Italian seasoning, and salt. Pour in the chicken stock, bring to a gentle boil, then reduce heat and simmer for about 10 minutes, or until the chicken is cooked through.
¼ cup tomato passata, 1 tablespoon paprika, 1 teaspoon Italian seasoning, bay leaf, 1 chicken broth
Remove the chicken and set it aside.
Add the potatoes and frozen butternut squash to the pot. Cover and cook for about 15 minutes, or until the vegetables are soft.
750 g butternut squash, 2 potatoes
While the vegetables cook, shred the chicken and set it aside
Once the vegetables are done, use an immersion blender to puree the soup until smooth.
parsley; to taste
Return the chicken to the pot. Stir in parsley and adjust salt to taste before serving.
salt; to taste

Hot liquids warning: Exercise extreme caution when blending hot liquids. Whether using a regular blender or an immersion blender, hot soup can splatter and cause burns. If using a regular blender, blend in small batches, hold the lid securely with a kitchen towel, and start blending on low speed. When using an immersion blender, keep the blade fully submerged and blend slowly to minimize splattering. Adult supervision is recommended for inexperienced cooks or children.
Tomato passata tips: Leftover passata can be frozen in small containers for later use, or spread thin in a zip-top bag — just break up pieces when using. You can substitute tomato passata with tomato sauce, but since many tomato sauces are seasoned, it may slightly alter the flavor of your soup. You can also use canned crushed tomatoes or fresh tomatoes blended smooth.
Substitutions for chicken stock: You can use either salted or unsalted chicken broth. If using salted broth, taste the soup before adding extra salt and adjust as needed. Vegetable broth works well too, or you can substitute with water and a bit of better than bouillon.
Frozen vs. fresh squash: Frozen cubed squash is convenient and cooks quickly; if using fresh, peel and cube it into similar sizes.