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."
 
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Ready In:
1hr 50mins
Ingredients:
12
Serves:
4-6
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ingredients

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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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Reviews

  1. 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!
     
  2. 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!
     
  3. I added red pepper and garlic plus used balsamic vinegar to deglaze the pan. This added the pizzazz I was looking for. Delicious!
     
  4. 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.
     
  5. 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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Tweaks

  1. 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!
     

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