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    You are in: Home / Recipes / Chicken Acorn Squash Soup Recipe
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    Chicken Acorn Squash Soup

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on January 08, 2010

      I was looking for a recipe for leftover chicken and an acorn squash. This was EXCELLENT. My 2 year old son and husband loved it as well. I will definitely make it again. I skipped the cumin and added a tsp. of vanilla. We had it with garlic bread. Delicious - thank you :) We also roasted the squash seeds at 300 F for 20 minutes with salt and olive oil - good for any squash seeds - yummy!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 19, 2008

      Quick (once squash is baked) and enjoyable meal. I used chicken thighs in place of breasts. A very nice way to present acorn squash, and it's thick, but not overly thick. We, too, enjoyed this with crusty bread, beside a nice warm fire in the fireplace!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 25, 2014

      My husband and I really enjoyed this. I ended up using half a tsp cumin, half tsp curry and adding a little cinnamon as well. I blended the squash and the broth together in the blender which may have made it thinner than I had expected it. I then served it over rice. I was quite concerned because my husband is not a squash lover, so I gave him just a little to start. He commented that it was like a light, less oily version of curry and helped himself to several servings. My kids enjoyed the rice, but they are still developing a decent pallet.

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    • on January 22, 2014

      This was a great meal! I used quinoa instead of the potato. It's healthy and added great texture to the soup.

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    • on January 01, 2014

      Delicious! Baked the squash in the morning for a quick throw together in the afternoon! Will definitely make this again and pass the recipe on to friends.

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    Nutritional Facts for Chicken Acorn Squash Soup

    Serving Size: 1 (359 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 303.0
     
    Calories from Fat 106
    35%
    Total Fat 11.8 g
    18%
    Saturated Fat 2.8 g
    14%
    Cholesterol 46.4 mg
    15%
    Sodium 838.1 mg
    34%
    Total Carbohydrate 27.3 g
    9%
    Dietary Fiber 4.0 g
    16%
    Sugars 3.6 g
    14%
    Protein 22.5 g
    45%

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