Chicken Acorn Squash Soup
A flavorful, thick soup that is perfect with some crusty bread and a nice warm fire. My daughter, who is 1 1/2, gobbles this up! Tip: If you cook the squash beforehand, you can make the soup in about an hour.
Ingredients
4 serv.Step-by-step instructions
- 1
Heat oven to 350.
- 2
Cut squash in half and lay on baking sheet.
- 3
Bake uncovered for 40 minute.
- 4
Turn squash over, brush with melted butter, and sprinkle with brown sugar.
- 5
Bake 5 minute longer.
- 6
Set aside to cool.
- 7
Season whole chicken breasts with salt and pepper. Let rest.
- 8
Chop carrots, onion, and potatoes into small pieces.
- 9
Cut chicken into bite-size pieces.
- 10
In a Dutch oven, heat oil over medium heat.
- 11
Cook vegetables, except squash, in oil until starting to soften.
- 12
Add chicken and cook over medium heat until chicken is cooked through.
- 13
Sprinkle with cumin and stir.
- 14
Meanwhile, spoon cooled squash out of skin and mash in a bowl.
- 15
Add chicken broth and squash to vegetables and chicken.
- 16
Heat to boiling.
- 17
Reduce heat to low.
- 18
Cover and simmer 20 minutes, stirring occasionally.
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