Butternut Squash And Sweet Potato Soup With Chicken

A sharp chill penetrates the air and darkness cloaks the landscape earlier and earlier.  The waning days of fall are the perfect time for a thick, rich soup filled with butternut squash, sweet potato, carrot and chicken.  The recipe is below:

Butternut Squash And Sweet Potato Soup

  • 40 ounces of peeled, chopped butternut squash with the seeds removed
  • 2 large peeled, chopped sweet potatoes
  • 2 large peeled, carrots, chopped into large pieces
  • Drizzle of olive oil
  • Salt and pepper to taste
  • 1 tablespoon of olive oil
  • 1 medium onion, chopped
  • 2 cloves of garlic
  • 32 ounces of chicken broth
  • 2 cups of water
  • 2 teaspoons of cinnamon
  • 1 teaspoon of nutmeg
  • 3-4 cups of chopped chicken
  • Salt and pepper to taste
  1. Preheat the oven to 400 degrees. In a large bowl, combine the chopped butternut squash, sweet potato and carrot.  Drizzle with olive oil and sprinkle with salt and pepper.  Mix well until all vegetables are well coated with oil.  Add vegetables to a baking sheet.

    Veggie ready for roasting

  2.  Roast in the oven for 40-45 minutes. Stirring every 15 minutes or so. Remove the veggies from the oven and set aside.

    Roasted Squash, Sweet Potatoes And Carrots

    Roasted Squash, Sweet Potatoes And Carrots

  3. In a large soup pot, add the olive oil. Add in the onion. Cook until tender. Add the garlic and cook for 2 minutes.
  4. Stir in the roasted veggies. Cook for five minutes.

    Marrying the flavors of the onion, garlic, squash, potato and carrot

    Marrying the flavors of the onion, garlic, squash, potato and carrot

  5. Add in the vegetable broth and water. Add the cinnamon, nutmeg, and salt and pepper. Stir.
  6. Let the soup cook for 20 minutes.
  7. Puree the soup with a hand held blender. If you don’t have one, transfer soup to a blender and puree in batches.
  8. Add chicken
  9. Cook for a few more minutes and salt and pepper to taste.
  10. Serve warm.  Makes 6-8 servings

Note:  This can be made as a vegetarian dish.  Switch out the chicken broth for veggie broth and eliminate the chopped the chicken.

 

 

2 Responses to “Butternut Squash And Sweet Potato Soup With Chicken”

  1. Guilaine says:

    Did you like this better than last year’s pumpkin curry?
    🙂
    Guilaine

  2. Kim says:

    Yes. This was really good!

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