Butternut squash carrot sweet potato stew!

Yes that's a mouthful for a title but it has about 1,000 things in it so had to squeeze some into the title! 😀
This started out as soup but I kept adding things that it ended up more of a stew! It's SO GOOD! Very worth making! And healthy! I'm someone who LOVES soup. But when I decided to start eating healthier with less salt I knew my go to soups wouldn't work anymore. So I made it a goal of mine to find healthier but tasty alternatives. Wasn't easy. A ton of my recipes ended up either bland or just gross. Of course I'd eat them and say "not that bad!" When I knew I was lying to myself 😂. I don't think you should completely eliminate something you love when trying to eat healthier. One day you'll miss it too much and just cave. That's why I don't do diets I just stick to healthier ingredients and make it a goal of mine to try to make healthier versions of what I love! This one was a win!

I started out this soup throwing together my favorite ingredients. Chicken breast, onion, sweet potato, tomato, lime, ginger, quinoa, butternut squash, zucchini, carrots, brussel sprouts, asparagus, parsley, mrs dash spices ( I used garlic herb and spicy blend), avocado oil (not pictured)and vegetable stock low sodium.

I chopped up all the veggies and put the butternut squash, carrots, ginger, and sweet potatoes on one pan. All the others on the next. I roasted them at 425 degrees for about 30 minutes or until done.

I cooked my quinoa in my instant pot because it cooks it so well and I don't have to stand there and watch it. But you can cook it anyway you'd prefer! I also cooked my chicken in the instant pot right after because apparently I'm obsessed with my instant pot. Honestly I am.
I topped mine with my seasonings and fresh parsley. Used to meat button and pressure cooked my chicken for 15 minutes then let it naturally release for 15-20 minutes. But as the quinoa you can cook your chicken however you prefer. I was too busy making myself a fancy drink to watch the chicken cook while I did 738383837 other things.

Then while the chicken was cooking my roasted veggies were done it was time to get the orange tray of veggies into my vitamix! You can use a food processor if you don't have a blender that's meant for making soups!

I poured in 2 cups of vegetable broth and added my veggies. I squeezed one lime into the mix. Then I pressed the soup button and let the vitamix work it's magic. As I blended I ended up added probably closer to 3 1/2-4 cups of veggie broth.
Then I put the blended soup (which looked a little bit like pudding) into the pot and was ready to add all the roasted veggies, chicken, and quinoa.
Once it was all mixed up and heated up on low by stove it was ready to serve!

I topped it with fresh tomatoes and roasted pumpkin seeds! So good and it made a ton that we all ate it for days! The ginger adds a great flavor but also great on your stomach when you're not feeling up to a heavy meal but want some soup with substance! Enjoy!

Ingredients:

  • 1 cup Quinoa
  • 2 chicken breasts
  • 1 onion
  • 1 sweet potato
  • 1 zucchini
  • 1 tomato
  • 1 butternut squash
  • 1 cup baby carrots or 2 big carrots
  • 1 red pepper
  • 1 cup brussel sprouts
  • 1 tsp fresh ginger minced (that autocorrected to finger, yikes)
  • 1 cup of asparagus
  • Fresh parsley to taste
  • 1 lime
  • 3-4 cups of vegetable stock low sodium
  • 1 tbsp avocado oil
  • Spices of your choice – I used mrs dash garlic blend and their spicy pepper blend
  • 1 tsp pumpkin seeds for topping

Instructions:
Preheat your oven to 450. Chop up butternut squash, carrots, sweet potato, and ginger and put on one sheet pan. Chop your zucchini, onion, brussel sprouts, asparagus, and peppers and place on a different sheet pan. Drizzle avocado oil and coat veggies on each pan. Sprinkle with seasonings as much as you'd prefer. Bake in oven for 30-40 minutes as preferred.
Cook quinoa according to package and using your preferred method (stove, instant pot, etc).
Bake or cook your seasoning chicken breasts to your preference and shred once cooked.
After the veggies have baked take the sheet pan with the squash, sweet potato, finger, and carrots and put in your blender or food processor. Add 3-4 cups of vegetable stock. More or less depending on how thick you like your soups.
After it has all blended add it to a pot on the stove at low heat. Add all the veggies, seasonings, chicken, and quinoa. Allow to heat up to your desired temperature and top with fresh tomatoes, parsley, and pumpkin seeds! Enjoy!
Also don't forget to make yourself a fancy drink while cooking all of this!

2 thoughts on “Butternut squash carrot sweet potato stew!

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