Wednesday, November 17, 2010

I'm taking advantage

While I am still without a computer, I am not without great friends and family to take advantage of let me borrow theirs. I couldn't resist waiting, and sharing with you a soup(National soup month) that was so delicious and comforting to the soul  I could probably linger on this one for quite some time.

Moving on.......
This couldn't be more easy, and I'm telling ya, it's that good.

Chicken & rice soup w/ butternut squash puree

The process

Roast the squash

Roast the chicken

Cook the rice as directed

Saute the veggies

Put it all together

Blend this first though

Admire the baby food puree

Add it to the soup

Chicken & rice soup w/
butternut squash puree


1 small butternut squash, peeled, insides removed, and cut in 1 inch cubes
3 chicken breast
1 box long grain & wild rice(I use Near east)
1 carrot, peeled and chopped
2 celery stalks, chopped
1/2 onion, chopped
2 garlic cloves, minced
5 fresh sage leaves, chopped
6 cups low sodium chicken stock
1 1/2 cups or more no fat half-and-half
Salt & pepper to taste


Preheat oven to 400
On large sheet pan spread out squash, drizzled with olive oil, and season with salt and pepper. On another small sheet pan lay out chicken breast, drizzle with olive oil, and season with salt and pepper. Put both in the oven and roast for 30 minutes. Meanwhile cook rice according to directions. In large stock pot add 2 tablespoons olive oil and start softening the veggies, and garlic. Add sage. When chicken is cooked through, and squash is tender remove from oven and cube the chicken. Add the chicken stock over the veggies, along with the chicken and cooked rice.  Bring to a lite boil. 

Take half of the squash and add to a blender with 1 1/2 cups half-and-half. Blend until smooth like baby food.(you may need to add more half-and-half) Remove the soup from heat and add the squash puree. Mix in until all is dissolved and everything is nicely incorporated. Season if need be with salt and pepper.

We dunked

We slurped

We gave silly faces

And I pureed the rest of the squash for a creamy tomato basil soup to come.

I wonder which person computer I'll take advantage of next???



  1. I am so loving your blog! I have made the roasted vegi soup and the ground chicken sloppy joes and both were so yummy! Thanks for sharing these!

  2. I'm definitely making this soup! Such a good idea to use flavored rice instead of plain.

  3. So glad you made the soup and sloppy J. More to come:)