Chicken Butternut Squash Soup

For the poached chicken:
1. Place chicken in a pot just large enough to hold it. Add water to cover by 1-inch.

2. Bring just to a simmer over medium-high heat where bubbles start forming around the edge of the pot. Reduce to medium-low to keep temperature constant, about 170 to 180°F.

3. Cook, skimming foam from the surface until they reach 160°F on an instant-read thermometer, about 15 to 18 minutes.

4. Transfer to a heatproof bowl, strain the liquid over the chicken and let the chicken breasts cool. This will keep them moist and tender. Refrigerate until ready to use, up to 3 days. Once cool, shred chicken and reserve.

For the soup:
1. In a large pot, heat olive oil over medium heat. Add garlic and onions, stirring and cooking until onions are tender, about 8 minutes. Make sure that garlic does not burn.

2. Add cubed butternut squash to the pot, stir and cook for 5 minutes.

3. Add the chicken stock/broth to the pot. Bring liquid to a boil, then reduce to a simmer over medium low heat. Add rosemary and thyme to the top of the pot. Cook until butternut squash is tender, about 15 minutes.

4. Remove the rosemary and thyme from the pot and discard. Remove 1 cup of the cooked cubes of butternut squash and reserve.

5. In a blender or with a hand held immersion blender, puree the pot of butternut squash and liquid mixture until smooth.

6. Return the blended soup to the pot and turn the heat to medium. Add the salt and pepper to the soup base, and more seasoning as needed.

7. Add the 1 cup of cubed butternut squash, cannelloni beans and shredded chicken and stir to combine. Add chopped kale to the soup, stir and cook for 3-5 minutes until tender. Adjust seasoning as needed. Serve hot and enjoy!