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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Leftover Ham and Potato Soup Recipe

I always have grandiose plans for holiday dinner leftovers. But they almost always fail to come to fruition. I'm either burnt out on ham or turkey or mashed potatoes OR I'm just burnt out on cooking (or being in the kitchen) altogether. Maybe you can relate? 


Well, this soup is the solution to all of my problems (and hopefully yours, too.) Starting with the idea of a ham and potato soup (rather than ham and bean, which my husband detests really dislikes), I pulled out the ingredients and washed up a few fresh potatoes. But then I thought to myself, "Self, you have another container in the fridge full of leftover mashed potatoes. Are you really ever going to eat those? Mashed potatoes the second (or twelfth) time around really aren't the best. But put them in a soup and it might be creamy and thick and delicious."  My brainstorm did not lead me astray, friends.

This soup is out-of-this-world delicious and way too easy. Kevin and I were both in love with the taste, the texture, and the perfect combination of leftovers and fresh ingredients. YUM.

 




Leftover Ham and Potato Soup Recipe
recipe by adorkablerecipes.blogspot.com
serves 4

Ingredients
3 cups leftover mashed potatoes
1-1/2 cup chopped leftover ham
2 stalks celery, chopped
1/2 onion, chopped
2 cloves garlic, minced
2 beef bouillon cubes
3 cups water
1 cup milk
1-1/2 tsp parsley flakes
1/2 tsp pepper
for topping (optional)
chili sauce
oyster crackers

Directions
In a small crockpot (slow cooker) combine all ingredients, except toppings (chili sauce and oyster crackers). Stir together. Cook on high 4-5 hours, until celery and onion are softened and soup is fragrant. Serve (with chili sauce and crackers, if desired.)


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Egg & Potato Frittata Recipe

For an extremely cheap, super fast, very nutritious breakfast, lunch or dinner, this egg casserole is where it's at. It's customizable according to your love of peppers, onions, or (pre-cooked) breakfast meats. Serve this to your family and have a happy crowd.


Egg & Potato Frittata Recipe
recipe by adorkablerecipes.blogspot.com
Serves 4

Ingredients
4 eggs, beaten
1/4 cup milk
1 extra large (or 2 medium) potatoes, thinly sliced
2 cloves garlic, minced
1 Tbsp finely chopped onion
1 Tbsp finely chopped jalapeno pepper
salt
pepper
Italian seasoning
1/4 cup shredded mozzarella cheese
parmesan cheese

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Rich Hot Chocolate Recipe

If you want something warm and decadent in these cold, winter months, this rich hot chocolate is the place to go. Simple ingredients. Easy to make. You'll be snuggled up on a couch under your warmest afghan in no time. 

Rich Hot Chocolate Recipe

recipe adapted from simplyrecipes.com

Serves 1

Ingredients

1 cup milk 

1/4 cup bittersweet chocolate (60% cacao)

1 tsp powdered sugar 

1/4 tsp vanilla extract

Directions

Finely chop the chocolate into small pieces. The pieces have to be able to dissolve easily in the liquid.

Place the milk into a small, thick-bottomed pot on low heat and bring to a low simmer. Whisk once in a while to ensure that the milk doesn't stick to the bottom of the pan.

Add the vanilla, powdered sugar, salt, and chocolate and whisk vigorously until the chocolate has melted.

Heat for another 4 minutes, constantly stirring.

Serve. Add a dollop of whipped cream or a a few mini marshmallows, if desired. 

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