Have you ever come to the point in your refrigerator where you have too little of this to make that, and pieces of things that are perfectly good, but you just don’t know what to do with them? I made a veggie tray over the weekend and have a few measily celery stalks leftover, a few carrots, etc…, I also have a chicken stripped of its meat, just waiting to be made into broth.
I like to take a few leftover ingredients, combine them with a couple of very intentionally comforting ones and make a stew or soup that comforts the tummy and stretches the grocery budget. I mean, think about it…soup is mostly broth and vegetables. Add a little meat and it’s a one pot wonder that is healthy and delicious, filling and need I go on?
The two new ingredients in this one will be butternut squash and grass fed beef. Using some scraps and some high-quality-low-cost items, I think you will really enjoy this thick soup.
1 cup vidalia onions chopped
1 tbsp butter + 1 tbsp olive oil
1/2 tbsp minced garlic
3/4 cup chopped celery
3/4 cup sliced carrots
1/2 a butternut squash cut into 1″ cubes (sometimes you can find these already cut and peeled in the veggie section)
1 lb. grass fed beef
4-6 cups chicken broth
1 tsp thyme
1/2 tsp sage
1/2 tsp oregano
1 bay leaf
salt and pepper to taste
1 tsp apple cider vinegar
Optional suggestions for toppings are avocado chunks, jalapenos, green onion
Set oven to 400° and toss squash cubes in some oil and sprinkle with salt, then roast for 40 minutes or until brown on one side. While squash is roasting saute onion in butter/oil for 10-15 minutes until golden and caramelized (pics below). While onions caramelize, set the broth to medium and add spices, carrots and celery. When onions are done, add to broth and then turn to medium-low while you brown the meat (may need a little more oil at this point). When squash and meat are done, add squash and a few ladels of broth to blender and puree finely. Add beef and puree to broth pot and stir in vinegar and salt and pepper to your specific needs.