Recipes : Butternut Carrot Chicken Soup/Stew

Ingredients :

• 4 cups (560g) butternut squash cut into large cubes(Need helping cutting? click here!)
• 2 cups of low fat chicken or vegetable broth
• ½ cup water (more for thinner soup)
• Abut ¼ tsp nutmeg
• Dash of ground cloves
• 1 ½ cup (122g)of carrots cut in small to medium pieces
• 4 oz raw chicken breast cut into cubes

Broth, water, squash and herbs can be in a medium saucepan and cook over high heat to simmer (covered) for about 20 minutes or until squash is tender and kind.

Will begin to crack when you move. Here are some "before / after 20 minutes.

Below average and the carrots and chicken. Cover and bring to a boil for about 10 minutes.

Low boil and simmer for 10 minutes or until chicken is cooked and carrots are just tender.

I measured on the 3-1 cup parts (even if I ate two today, it was so good!)

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