Chicken Acorn Squash Soup

Recipe by Petalpages
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READY IN: 1hr 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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.
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