Chicken Acorn Squash Soup
Ready In: 1 hr 50 mins
Serves: 4-6
Ingredients
- 1 acorn squash
- butter, melted
- brown sugar
- 2 large chicken breasts
- 2 medium carrots
- 1 medium onion
- 1 medium potato
- kosher salt
- fresh ground pepper
- 1 -2 tablespoon olive oil
- 1 teaspoon cumin
- 4 cups chicken broth
Directions
- Heat oven to 350.
- Cut squash in half and lay on baking sheet.
- Bake uncovered for 40 minute.
- Turn squash over, brush with melted butter, and sprinkle with brown sugar.
- Bake 5 minute longer.
- Set aside to cool.
- Season whole chicken breasts with salt and pepper. Let rest.
- Chop carrots, onion, and potatoes into small pieces.
- Cut chicken into bite-size pieces.
- In a Dutch oven, heat oil over medium heat.
- Cook vegetables, except squash, in oil until starting to soften.
- Add chicken and cook over medium heat until chicken is cooked through.
- Sprinkle with cumin and stir.
- Meanwhile, spoon cooled squash out of skin and mash in a bowl.
- Add chicken broth and squash to vegetables and chicken.
- Heat to boiling.
- Reduce heat to low.
- Cover and simmer 20 minutes, stirring occasionally.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off