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Ingredients
- 2 tsp extra virgin olive oil
- 1 c. diced onion
- 3 c. butternut squash pared and diced
- 1 c. diced carrot
- 2 c. chicken broth
- 1/2 tsp dry thyme
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 x bay leaf
- 10 ounce skinless boneless chicken breast cubed
- 2 Tbsp. minced fresh parsley
Directions
- Saute/fry onions in oil, stirring frequently, till translucent/soft, 4-5 min. Add in squash and carrot and cook, stirring, 3 min.
- Stir in broth, thyme, salt, pepper and bay leaf; bring mix to a boil. Reduce heat to low and simmer, covered, 15 min.
- with slotted spoon, remove 1 c. of solids. Add in 1/2 c. liquid from pan, and puree till smooth.
- Trans puree back to saucepan and bring to a boil. Reduce heat to low; add in chicken and simmer till just cooked through, 4-5 min. Remove bay leaf, stir in parsley and serve immediately.
- NOTES : Butternut squash adds not just color, but also considerable nutritional value to this stew, so suited for a fall or possibly winter's evening. Serve over parsleyed brown rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1290g | |
| Calories 596 | |
| Calories from Fat 115 | 19% |
| Total Fat 12.97g | 16% |
| Saturated Fat 2.28g | 9% |
| Trans Fat 0.06g | |
| Cholesterol 107mg | 36% |
| Sodium 1553mg | 65% |
| Potassium 2734mg | 78% |
| Total Carbs 71.44g | 19% |
| Dietary Fiber 16.1g | 54% |
| Sugars 19.34g | 13% |
| Protein 54.05g | 86% |
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