Ingredients:

• 350 gms boneless Chicken
• Butternut – 1 medium sized, peeled and diced into medium pieces
• 2- Cloves Garlic
• 2.5 tbsp – Extra virgin Olive oil
• 100 g – Baby corn, chopped
• Spring onion – 2 stalks (white part only)
• 1.5 – tomatoes, grated
• A few chopped – Basil leaves
• 1/2 tsp – ground Black pepper powder
• 1 scoop – Butter
• Salt to taste

Method:

1. Boil the chicken in a stock pan with 6 cups of water for 30 minutes
2. Separate the stock from the chicken pieces and keep aside
3. Meanwhile heat the butternut in a pan till it softens
4. Heat olive oil in a stock pan and saute the crushed garlic cloves in it
5. Add the boiled chicken pieces, spring onions, tomato, and baby corn to it
6. Cook for 5 minutes till the vegetables cook
7. Add the pre boiled butternut to it
8. Now add the chicken stock
9. Simmer on medium heat for 7-8 mins
10. Mash the butternut to thicken the soup
11. Add salt taste and the chopped basil and black pepper
12. Garnish with chopped basil leaves and black pepper
13. Serve with breadsticks.
14. Recipe and image: swetawriter
15. http://sweta-chakraborty.blogspot.in/