Butternut squash, sweet potato & chicken soup

Hello team MC&L

I hope everyone is doing well and enjoying the sunshine that is now breaking through to let us know spring is on its way. I'm super excited about springs arrival, more sunshine, delicate spring vegetables and longer days… ahhhh what's not to love? 

Please excuse the lack of photos for today, I had made coconut flour muffins to blog this week but then yesterday I made a soup that was so tasty I thought I'd rather share that with you lovely people than muffins. Don't worry the muffins will feature soon, I know some of you guys have bought coconut flour so there will be blogs with that in. I've been doing a fair bit of baking which is a nice change for me as we're having an afternoon tea MC&L style at the retreat so need to make some clean cakes, and I of course don't mind that!

So yes the soup mmmmmmmmm. It was one of those dishes that you make and think 'I've got loads left for tomorrow' but then by the time the day is out, you no longer have loads left because the dish was so good you had yourself standing over the pot eating mouthfuls off the ladle every time you went into the kitchen. 


So in true Evie Brogan style I didn't measure anything so below is approximate, but then most of my food is a bit of this and a bit of that without too much attention to portion, so make it guys and you'll be fine

Serves 4-5 

  • 2 onions chopped 
  • 1 butternut squash, peeled, seeds removed and cubed 
  • 2 sweet potatoes, peeled and cubed 
  • 2 chicken breasts cut into bite sized pieces. 
  • 2 tablespoons dried thyme 
  • 1 tbsp oil (I used rapeseed) 
  • Chicken stock pot
  1. Add oil to the pot and on a med low heat, add onions and cook until clear, stirring often.
  2. In another pot add an inch or so of water and add the chicken on a med low heat. Remove the chicken when it has all turned white around the outside.
  3. Add chicken to onions. 
  4. Add the squash, sweet potato, chicken stock and thyme and ensure there is enough water in the pot to just about cover the contents.  
  5. Cook for 20 mins or until the potatoes ore soft.  
  6. Remove the chicken pieces if you want them to remain chunky, then with a potato masher mash the contents of the pot so the squash and potato break up and provide a thickness to the soup.

Water - above I recommended you put enough water, or pre-made stock, in to cover the veg. This is the guide to making a good thickness with your soup. You can always add more water but you can't take it away!

Veggie option - remove the chicken and swap the chicken stock for veggie stock.

Add more chicken to make it more of a meal and to add more protein.

I just loved this soup, I'm delighted to say that although there is less of it than I had intended today, there is still plenty so I'll be having that totally clean and 100% delicious soup for my lunch today.

Right gang that's it from me this week.
Stay clean train dirty
Love Evie