Butternut squash is a popular winter squash that is sweet and nutty and full of beta carotene. It is wonderful steamed and served with butter or turned into a soup.
This is a quick soup which combines leftovers of both steamed butternut squash and Rosemary Apple Chicken.
Last weekend I made the Rosemary Apple Chicken for the first time. We ate half of it and refrigerated the rest of it in the pyrex dish that it was cooked in. The next day I wanted something hot and quick. I took out the chicken dish, took the chicken off the bones and put it in a pot with the apple/balsamic vinegar chicken broth from the bottom of the dish. I added leftover steamed butternut squash to the pot, heated it through and voila! - a hot bowl of yummy seasonal soup.
Joanne Levesque RHN
Registered Holistic Nutritionist
leftover Rosemary Apple Chicken
leftover steamed butternut squash
Take chicken off the bones, cut in bite size pieces and add to a medium sized pot. Add leftover apple, vinegar, broth mixture from the bottom of the chicken dish. Add leftover cubed steamed butternut squash. Simmer on medium for a few minutes and serve.
If you like your soup with more broth, place the chicken bones and carcass in a separate pot with about 2 to 3 cups of water. Simmer for about 15 minutes, strain then add broth to the soup.
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