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!
Creamy Butternut Squash Soup
Yield – 4 servings
Preparation Time – 20 minutes
Cooking Time – 1 hour 40 minutes
- 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)
- 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.
- 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 handheld immersion blender. Option: Garnish soup with thinly sliced apple or apple chips.
- 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.
- 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!
Cost $4.24 or $5.24 depending on if you used store bought broth!