Hey Guys! Happy Friday!
It’s been a crazy week in these parts, but I’m staying afloat. I finally tackled my inbox, and I replied to everyone who requested a recipe. I love when folks shoot me an email and remind me of ideas I forgot about. It was Lorrie who got me to pull this one out of the archives, and I’m so glad she did. I updated the recipe a bit and made it for my lunches all week. It was fantastic and my oldest repost to date.
I kept the recipe almost identical but upped the chicken a bit since I’m more protein-focused now. You can, of course, adjust for your needs. Here was the original post (and photos) from 2008…
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 I made it I knew I had 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 three 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 near a butternut. Like I said in previous posts, “that’s fine… more for me!”
That “toddler” is now thirteen and still won’t eat this and neither will The Husband. I’ll say it again, eleven years later, more for me! Here’s the updated recipe…
Butternut Carrot Chicken Soup/Stew
Yield 4 servings
Butternut Carrot Chicken Soup/Stew is a super simple dish that uses just a few ingredients but you'd never know. It's full of flavor and texture. Makes a great lunch!
- 4 cups butternut squash cut into cubes (~600g)
- 2 cups of low-fat chicken or vegetable broth (1 can)
- 1-2 cups water (more for less for thicker stew)
- ¼ tsp nutmeg
- Dash of ground cloves
- 3 large carrots (~400g) cut in small to medium pieces
- 1lb raw chicken breast cut into cube
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.
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 begin to soften.
Separate into 4 equal servings.
- I like to use my own bone broth for this. Any broth would do. If you don't have broth just use water and a bouillon cube.
- I've used cooked chicken with this in a pinch. Just add it at the end when the carrots are done.
Courses Lunch, Dinner
Serving Size 1/4 of the recipe
Amount Per Serving
% Daily Value
Total Fat 1 g
Total Carbohydrates 27 g
Dietary Fiber 5 g
Sugars 10 g
Protein 29 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.