Creamy Butternut Squash & Chicken Soup Recipe

We still have a few large butternut squashes in our "cellar" and it was about time I use them up. You all know how I feel about butternut squash soup (delicious, but textually disturbing), but I wanted to attempt a new version of the creamy squash soup. By adding in chicken, celery, onions, garlic and loads of spicy spices I created a butternut squash soup that I can really get behind. I hope you and your family love this healthy, hearty, creamy soup. 

Creamy Butternut Squash & Chicken Soup Recipe

recipe by adorkablerecipes.blogspot.com

Serves 4-6

Ingredients

1 medium butternut squash, roasted 

drizzle of canola oil

1 pound boneless skinless chicken breast, cubed

2 stalks celery, chopped

1 small onion, chopped

2 cloves garlic, minced

1 tsp Italian seasoning

pinch crushed red pepper flakes

1/2-1 tsp chili powder

1/4 tsp cinnamon

pinch nutmeg 

1/2 tsp pepper

1/2 tsp salt 

2 cups chicken broth or bouillon

2 cups water

Directions

Preheat the oven to 400 degrees. Cut the squash in half, lengthwise and remove the seeds. (You can reserve the seeds and roast them if desired. This makes a great soup garnish.) Place flesh-side down on a cookie sheet. Fill the cookie sheet with 1/4 inch of water. Bake 45 minutes to an hour, until tender all the way through when pierced with a fork. Remove from baking sheet to cool. 

While squash is cooling, drizzle a 5 or 6 quart pot with canola oil and heat to medium. Add in chicken and sprinkle with salt and pepper. Cook 3 to 4 minutes without stirring. Then stir the chicken and cook another 2-3 minutes. Add in celery, onions, garlic and seasonings. Stir. Cook for 5-10 minutes until softening and fragrant. 

Once squash is cool enough to handle, use a large spoon to scoop out the soft flesh (leaving the skin behind) and transfer to a food processor. Process in batches until smooth. 

Add approximately 2-3 cups pureed squash to the pot with the chicken. Stir to combine. Pour in chicken broth. Add in water, one cup at a time until preferred consistency is reached, adding more than 2 cups if desired.  

Bring soup to a boil, then simmer for 15 minutes (to an hour). Serve hot with chili sauce (Sriracha) and oyster crackers or roasted butternut squash seeds. 

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Butternut Squash Pancakes

I really am lucky that I married Kevin. There aren't a whole lot of guys out there who would be ok with (and even excited about) breakfast when I announced these "butternut squash pancakes." But my husband is a trooper and he dove in fork first. We both really enjoyed these pancakes. 

The butternut squash puree is so similar to pumpkin with a bit more sweetness, that no sugar is needed! With an abundance of butternut squash in the "cellar" and leftover puree in the fridge I thought these pancakes would be the perfect addition to a Friday morning brunch. I'm so glad I was right. ;) 

Note: I recommend making these pancakes after using squash puree for another recipe such as this pie or butternut squash soup. 

Butternut Squash Pancakes

recipe adapted from Tasty Kitchen

serves 4

Ingredients

2 cups flour

1 Tbsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1-1/2 cups non fat milk (I used Soy Milk)

1/2 cup butternut squash puree*

1 whole egg

1-1/2 Tbsp canola oil

Directions

to make the butternut squash puree: 

Preheat oven to 400 degrees. Wash butternut squash and place on a plate. Microwave 2 minutes or until just soft enough to run a knife through. Cut squash in half lengthwise. Place cut side down on a baking sheet and add a small amount of water. Bake for 20-30 minutes or until fork tender. Remove from oven and let cool completely--1 hour.

Scrap out the seeds of the squash and discard. Using a spoon, scoop out the flesh of the squash, getting as close to the skin as possible without breaking through. Spoon into a food processor. Process until pureed and smooth. (I didn't need to add water, but you can if the squash isn't moving in the food processor.) 

to make pancakes:

In a large bowl, combine the dry ingredients and whisk to combine. In a small bowl whisk together the milk, pumpkin, eggs and oil. Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to over-mix. The batter will be thick! Ladle batter in desired portions over a hot nonstick pan or griddle and flip when bubbles begin to break on the tops. Cook another few couple of minutes and remove from griddle.

Serve with butter, syrup and an extra sprinkle of cinnamon!

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Baked Summer Squash Fries

With the abundance of squash in this summer's harvest, I wanted a fun way to incorporate the vegetable into our evening meal. When I came across Two Pea's Zucchini Fries recipe, I knew I had been inspired. I altered a few ingredients, assuming the method would work well for squash as it did for zucchini. It was total success!! Kevin and I loved these so much, they comprised our entire meal and I had to make a second batch! You can't beat eating baked fresh vegetables for dinner! 

This is a perfect side dish or a great party appetizer. Fun to dip in marinara or ranch dressing, everyone will love these! 

Baked Summer Squash Fries 

recipe by adorkablerecipes.blogspot.com adapted from twopeasandtheirpod.com

serves 2

Ingredients

2 medium yellow summer squash, sliced into 1/4-1/2 inch thick rounds

1 large egg, beaten

3/4 cup Italian bread crumbs

2 Tbsp Parmesan cheese

1/4 tsp oregano

1/4 tsp garlic powder

1/4 tsp chili powder

salt 

pepper

Directions

Preheat oven to 425 degrees. Spray a cookie sheet with non-stick cooking spray.

In a shallow bowl, beat egg until light and frothy. 

In a second shallow bowl, stir together bread crumbs, Parmesan, oregano, garlic, chili powder, salt and pepper. 

Working in assembly line fashion, take one squash slice, dip it in egg to coat, then gently dip it in bread crumb mixture to coat on both sides. Place on the prepared baking sheet. Continue until all slices are battered and arranging on the baking sheet. 

Bake for 10 minutes. Turn each slice over. Bake another 10 minutes. 

Serve with pasta sauce or ranch dressing. 

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Yellow Summer Squash and Corn Soup

When I saw Love and Olive Oil's post about this delightful summer vegetable soup, I was hooked. I had all of the ingredients ready and waiting in my fridge. I could hardly wait until the next evening to prep this lovely (not to mention totally healthy!) soup for dinner. 

This was fast and SO, so easy to prepare. And Kevin and I both loved it. This is a must make, must eat, must repeat.  

Yellow Summer Squash and Corn Soup

recipe adapted from loveandoliveoil.com

Serves 2-3

Ingredients

1 pound (1-1/2 whole) yellow summer squash

2 ears corn

1/2 small onion

2 large garlic cloves, minced

1 fresh jalapeño chile, chopped

1 tablespoon olive oil

1/4 teaspoon ground cumin

2 1/2 cups water

for garnish--Sour cream, cilantro, jalapeno, tortilla chips

Directions

Cut summer squash crosswise into 1/2-inch-thick slices. Shuck corn and, working over a bowl, cut kernels from cobs. Halve cobs. Chop onion and mince garlic. Chop chile, with seeds if desired.

In a 5-quart heavy kettle heat oil over moderate heat with all ingredients (including cobs) except water and cook, stirring, for 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender puree mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Divide soup between 2 bowls and garnish with corn, chiles, cilantro, small dollops of sour cream, and squash.

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Fresh Summer Vegetable Salad

This recipe came from my need for an afternoon snack. Normally I grab a handful of pretzels or an apple and peanut butter. Sometimes, I go for something much less healthy. But this particular afternoon, fresh produce was calling my name. A chop here, a chop there and a beautiful, satisfying bowl of veggies sat before me. Delicious! 

Fresh Summer Vegetable Salad

recipe by adorkablerecipes.blogspot.com

Serves 1

Ingredients

1/2 Roma Tomato, chopped

1/4 Green Pepper, chopped

1/4 Yellow Summer Squash, chopped

Salt

Pepper

Drizzle of Red Wine Vinegar

Directions

Combine all ingredients in a small bowl. Stir to combine. Serve cold. Eat and enjoy! 

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Summer Squash and Sausage

When I received a few homegrown summer squash and zucchini from our neighbors, I knew I wanted to find new and creative ways of incorporating them into our meals. We didn't have much time before the first night of VBS, so I started chopping vegetables before I had any clear idea of the direction I was going. When the sausage came to mind, everything fell into place. 

This meal is simple, but so fresh and delicious. I can't wait to have it again soon!

Summer Squash and Sausage

recipe by adorkablerecipes.blogspot.com

Serves 2-4

Ingredients

2 fully cooked sausages, sliced

1/2 green pepper, sliced

1/2 onion, sliced

2 cloves garlic, minced

1 medium summer squash, cut into cubes

1/2 tomato, diced

Canola oil

Salt

Pepper

Directions

Drizzle a large skillet with canola oil. Bring up to medium heat. Add sausage, pepper, onion and garlic. Let sit 3-4 minutes before stirring. Add in squash. Cook 3-4 more minutes. Stir. Add in tomato, salt and pepper.  Cook another 3-4 minutes. 

Serve warm, with grated Parmesan cheese if desired. 

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