Chicken Acorn Squash Soup

Submitted by Petalpages

"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."

 

• Ready In: 1hr 50mins
• Ingredients: 12
• 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

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.

Reviews

[Oliver's mommy]

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!

 

[woodland hues]

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!

 

[Diane M.]

I added red pepper and garlic plus used balsamic vinegar to deglaze the pan. This added the pizzazz I was looking for. Delicious!

 

[Angelique Marie]

This soup is fantastic! A genuine surprise. I needed to add a bit more salt at the end to adjust the flavor. I did this after I puréed a bowl for my 7 month old. My baby girl loves it. This recipe is a keeper.

 

[Mighty_Mama]

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.