Butternut Carrot Chicken Soup/Stew

http://greenlitebites.com/2008/01/03/butternut-carrot-chicken-soupstew/
butternutCarrotChick1

I came up with this idea to use the leftover butternut pieces when I make fries from a really large squash. It was just an experiment but after the first time made it I know I have a keeper!

I call it a soup/stew because you can decide how thick you want to make it by how much broth/water you add. The recipe I’ll give you below is supper thick, you can add a cup of water to thin it out and make a much more soup like dish.

The secret to the soup/stew is cooking the butternut longer then anything else. It breaks down, thickens the broth and creates an awesome base. By adding the carrots later in the cooking process, they keep their firmness. The carrots and the chicken hold up nicely with the soft squash broth. (I know it sounds weird but I just love the 3 textures together)

This one I make only for myself. The toddler has refused to try it for some odd reason and I can’t get the husband even near a butternut. Like I said in previous posts, “that’s fine… more for me!”Butternut Carrot Chicken Soup/Stew

  • 4 cups (560g) butternut squash cut into large cubes(Need helping cutting? click here!)
  • 2 cups of low fat chicken or vegetable broth
  • ½ cup water (more for thinner soup)
  • Abut ¼ tsp nutmeg
  • Dash of ground cloves
  • 1 ½ cup (122g)of carrots cut in small to medium pieces
  • 4 oz raw chicken breast cut into cubes

Add the chicken broth, water, squash and spices to a medium saucepan, cook on high heat and boil (covered) for about 20 minutes or until squash is nice and tender. It will start to break apart when stirred.

Here’s a little before/after the 20 minutes of boiling.

Butternut Carrot Chicken Soup/Stew prep 1Butternut Carrot Chicken Soup/Stew prep 2

Lower to medium and add the carrots and chicken. Cover and bring back to a boil for about 10 minutes.

Lower to a simmer and cook for an additional 10 minutes until chicken is done and carrots just become soft.

I measured out about 3 – 1 cup servings (although I ate 2 today, it was so good!)

Approx Nutritional Information per serving
Servings Amt per Serving
3 About 1 cup
Calories Fat Fiber WWPs
151 1g 5g old: 2 new: 4
Sugar Sat Fat Carbs Protein
7g 0g 28g 12g
23 comments »»
Posted in: 2 WWP, 4 WWPP, Dinner Ideas, Food Photos, Lunch Ideas, Soup/Stew Ideas
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23 Comments and 0 Replies

  1. michelly

    I can’t wait to try this soup. I made butternut squash fries last night and have the bulb part leftover. It looks very yummy. Thank you for the pictures of before and after the boiling. Whenever I do a new recipe, I’m always wondering if this is what it’s supposed to look like! DH likes butternut squash (amazingly enough,) so I have to share mine!

  2. Liz

    Great minds think alike – I was looking at the butternut squash on my counter and thinking what should I do with you? LOL. I am making this tomorrow! Thanks for the great ideas as always.

  3. Diane Nelson

    Love your blog and have tried a number of your recipes but have never responded. Love the this idea – I made it savory with curry and a little hot sauce. Yum!!

  4. Barbi

    I just finished a making this soup. It is delicious! This will be my lunch every day this week. Thank you for all your creative recipes. Keep up the great work! – Barbi

  5. Connie

    I just got the pot on to simmer now and am adding curry like Diane I also added a half of a small sweet potato. MMMM! I know it will rock, and I haven’t even tasted it yet!

  6. Michelle

    I just made this tonight with some minor adjustments because I didn’t have the same spices. I used some pepper and a tiny bit of cinnamon. I only made a single serving due to a limited amount of the ingredients but I wish I had more because this was sooo good! I have made a ton of your recipes and love them all. Thanks for the great ideas and for introducing me to butternut squash because I absolutely love it!

  7. Lori

    Made this last night and everyone loved it. My kids (9 and 11) both told me I HAVE to make it again. Thanks for all the great recipes!!

  8. Jessica

    Have you tried to freeze this? I was going to make a bigger batch and would love to be able to unthaw and bring to work!!

  9. Lisa

    We had our first cool day today and this soup/stew was perfect. I didn’t have nutmeg so I used pumpkin spice. I think it would be good with some pecans in it.

  10. Laura N

    Love this soup. DH didn’t like it, but more for me. I’ve never done anything with a butternut squash before. And wouldn’t have even attempted it w/o your how-to video post. I froze this in individual freezer bags and it warms up nicely. Thank you for another great one.

  11. Karen

    I have made your stew recipe with butternut squash, sweet potato, and carrots several times in the past. Luckily, I saved a copy since I can’t find it here. It’s delish, and filling. I’ll have to try this one too, since I love butternut squash. (Have to try to grow my own in 2009)

  12. Jenna

    I made this last night for myself =D (the husband and children had other plans aka burger king) it was so good!!! I didnt have nutmeg so i used maple flavoring (I totally wanted that sweet taste similar to canied yams but not as sweet) and I also added some corn. I split the recipe in half but with the corn it made it 2 one cup serivngs exactly! AND I ATE BOTH SERVINGS!!!!! lol It worked out great though cause both servings were exactly how many points I had left for the night =D This was so yummy and i printed out the recipe for my go to recipe book =D oh something I have been meaning to ask you…..is it possible to get a print out just the recipe and pictures wihtout all the ads? It just uses so much color ink. But if it must be then its worth it still for your awesome recipes

  13. Jenna

    when I made that comment I had tried and it printed out the ads…..but thinking back about some others I had printed I dont remmeber them having ads…..hmmmmm I am gonna have to look for the one I have printed =D

  14. Sasha

    I made this last year with tarragon, sage and basil instead of cloves and nutmeg, and turkey instead of chicken because it was sitting in my freezer. I think I added fresh garlic as well. Great comfort food and very low points! Thanks for sharing your ideas with us.

  15. Mike

    one peeled cored and chopped Northern Spy Apple added to the squash broth at the beginning, and one more added with the chicken and carrots, WOW ! Thanks for this recipe : )

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