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!”
- 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||Amt per Serving|
|3||About 1 cup|
|151||1g||5g||old: 2||new: 4|