Butternut, Carrot and Chicken Soup
Posted on February 18th, 2007 1:40 pm
This is how I used the smaller cuts squash leftover from the Butternut Squash Fries. I really winged it and was surprised how good it came out!
- 1 can of fat free chicken broth
- 2/3 cup of water
- Dash of nutmeg
- Dash of ground cloves
- About 2 cups diced butternut squash (I think I had about 1 and ¾ when I made this)
- About ¾ cup of baby carrots cut into small slices
- 2-3 oz of chicken (I pulled 2 frozen chicken tenderloins out of the freezer)
Add the chicken broth, water, diced squash and spices to a medium saucepan, cook on high heat (boiling) for about 20 minutes or until squash is nice and tender. Lower to medium and add the carrots and chicken. Cook until chicken is done and serve immediately.
The squash will start to break down giving the broth a nice thickness while holding off adding the carrots they remain crunchy. It’s a nice mix.
This made about 2 servings about 2-3 points a serving mostly because of the chicken. I’ll ask again, if anyone is willing please run it through the recipe builder for me that would be great.
Labels: DinnerIdeas
posted by Roni
at
11:36 PM
1 Comments :
5 Original Responses to “Butternut, Carrot and Chicken soup”
on 18 Feb 2007 at 2:16 pm1 Medic Facility blog on health » Blog Archive » Sunday Cook-O-Rama
[…] I discovered the butternut squash today! All I can say is WOW. Again, I’m upset that I didn’t have the guts to try this earlier. I made fries and soup with it and both came out delicious! I’m really starting to think squash is the perfect food. They are pretty much low is calories, high in fiber, contain no fat and with all the varieties out there you can find one that suit your needs! […]
on 18 Feb 2007 at 4:08 pm2 another mama
Since “recipe builder” is probably my favorite e-tool…I ran it through with 3 oz chicken and 2 cups of butternut squash. For 2 servings it came out to 3 points/serving.
I also LOVE squash…both winter and summer. It’s really versatile and really low in points. And winter squash just feels rich and starchy on my tongue.
on 18 Feb 2007 at 9:56 pm3 Val
I want to try this recipe, but I still have an unused spaghetti squash. I made pork chops, brown basmati rice and a can of peas for supper today. DH enjoyed it too.
on 29 Mar 2007 at 5:02 pm4 Jill
I made this soup last night and We loved it :-) Although, I didnt realize how HARD a butternut squash is to cut.. That is a really hard squash….Is there a secret behind it? Did I get one that wasnt ripe? lol I am making the carrot cake bread tonight for a bake sale tomorrow. Thanks again for all the great recipe/ideas…..
on 29 Mar 2007 at 9:26 pm5 roni
@Jill - I’m glad you liked it! Apparently the trick is to cook the squash in the microwave for a few minutes. I haven’t tried it yet but somebody emailed me that tip a couple of weeks ago.
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