Butternut Carrot Chicken Soup/Stew
Posted in: Dinner Ideas, Food Photos, Lunch Ideas, Soup/Stew Ideas |
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 experiemnt 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!”
- 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.
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!)
| Servings | Amount per Serving | Calories | Fat | Fiber | WWPs |
|---|---|---|---|---|---|
| 3 | About 1 cup | 155 | 1g | 6g | 2 |
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That looks delicious!
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!
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.
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!!
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
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!
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!
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!!
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!!
Jessica - I freeze it all the time! It’s one of my favorites to bring back to work!