Creamy Butternut Squash Soup and Baked Chicken

by Erin, The $5 Dinner Mom on October 27, 2008

A delicious and nutritious fall soup! I borrowed and slightly modified this recipe! I added apple juice in with the broth and it gave the soup just enough extra sweetness!


Ingredients
1 lb Chicken Thighs ($1.85)
1/8 cup Olive Oil Dressing ($.10)
1 large Butternut Squash ($.69) Thanks Aldi!
2 T butter ($.10)
1 small onion ($.20)
1 celery stalk ($.05)
2 small potatoes ($.20)
3 cloves garlic ($.15)
1/4 cup apple juice ($.10)
Spices: Dash of cinnamon, ground cloves and ground ginger ($.10)
2 cups chicken broth (free or $1)
1-1 1/2 cups whole milk ($.20)
Salt and pepper to taste
1 cup frozen peas ($.50)

Directions
1. Slice squash in half and then bake squash upside down in baking dish at 350 for an hour. Remove from oven and let cool. Remove seeds, peel and scoop out flesh.
2. Dice onion, celery and potatoes. In large saucepan, add butter, let melt and then add onion, celery, garlic and potatoes. Saute for 7-8 minutes. Add cooked squash, spices and broth. Add apple juice and milk. Simmer 30-40 minutes, until vegetables are soft and tender. Let cool a few minutes. Puree in food processor, blender or with handhelf immersion blender. Option: Garnish soup with thinly sliced apple or apple chips.
3. Place chicken in baking dish. Drizzle with 2-3 T extra virgin olive oil. Sprinkle salt and pepper over thighs. Bake at 350 for 25-35 minutes, until juices run clear.
4. Cook peas as directed on package. Serve with soup and chicken!

Frugal Tip: I can never seem to use up all my celery before it starts to go limp. So, I slice up it up and place it into “meal size portions” in baggies, and then 2 baggies into a freezer bag. When I need to use it in soup, just throw it into the pot still frozen. Voila! Easy way to use celery without any going to waste! For other great kitchen tips, head on over to Tammy’s Recipes!

Cost $4.24 or $5.24 depending on if you used store bought broth!

{ 13 comments… read them below or add one }

Stephanie October 27, 2008 at 6:50 pm

Love the freezing the celery tip. It doesn’t seem too difficult, but when you’re reminded to do it, it makes it all the more likely for me to actually do it. :) The soup sounds delicious too!!!

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CouponNerd October 27, 2008 at 8:21 pm

i just wish i could be as diligent with a menu and a shopping list…..you are inspiring

i am tagging you…..

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Jane October 27, 2008 at 11:42 pm

I have never tried to freeze celery before! I just threw away about a half a stalk because it all went limp. I’ll have to try this. Thanks!

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mub October 28, 2008 at 2:57 am

I didn’t know you could freeze celery! What a great idea. I usually only use a stalk or two and then have leftover celery sitting around going bad. Thanks for the tip =)

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Sherry October 28, 2008 at 7:41 am

This sounds absolutely scrumptious! :D Great idea on the celery!!

Have a great Tuesday!
Sherry

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Erik October 28, 2008 at 8:47 am

Okay, now you’ve gone and made me hungry for roasted chicken, and it’s only 6:45 am!
But you made up for it with that celery tip! I know celery is not that expensive, but it is even less so! Thanks again!

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eatincalgary October 28, 2008 at 11:31 am

i always end up throwing away celery root… do you think i can freeze celery root as well?

for a good idea on celery root, try: http://eatincalgary.wordpress.com/2008/10/23/celery-apple-and-carrot-salad/

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Erin October 28, 2008 at 12:00 pm

Great tip on the celery! Mine always goes bad. We had butternut soup the other day and it was yummy! BG even liked it!

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Arlene October 28, 2008 at 1:16 pm

I tried freezing celery before, but it didn’t work out so well… I’m guessing because I tried to freeze it whole! I have some that’s getting a little limp right now, so I’ll chop it up and try it your way! Thanks for the great tip!

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BarbaraLee October 28, 2008 at 9:09 pm

I do that all the time. I do that w/onions too.

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Rachel October 30, 2008 at 4:28 pm

I’m printing this out. Thanks for the recipe! Never thought of freezing celery.

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Anonymous October 31, 2008 at 1:05 am

Thanks for the great tip! Another thing that I have learned is that when bags of lemons are on sale, you can actually freeze them whole for us in recipes calling for fresh lemon juice or zest. I know many people juice them and freeze the juice or zest them and freeze it, but I wasn’t aware that they freeze just as well whole. Just be sure to place in ziplock bags!

Also, is it more frugal to buy boullion or soup base, or is it better to shop ready-made broth specials? I buy the Toni’s chicken soup base at Sam’s, but I actually don’t hear much about Sam’s or Costco being used in frugal shopping much??

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hyperactive lu November 5, 2008 at 7:57 am

The freezer tip is great… went ahead and chopped all my celery and freezed it. I’ll use it for Thanksgiving dinner I’m sure. BTW, my squash cost as much as your meal did- 1.69. Did you wait to have this once it went on sale? We do not have an Aldi’s around here and I tend to make most of my meals from scratch already, but never see coupons or deals as good as you do!? Any hints? We made the chili on top of potatoes and it was yummy! Love your site!

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