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Ingredients
| Kosher salt |
| acorn squash: 1 |
| salted butter (melted) |
| light brown sugar |
| chicken breasts: 2 breasts |
| carrots: 2 |
| onions: 1 |
| russet potatoes: 1 whole potato |
| black pepper (fresh ground) |
| olive oil: 2 Tbl |
| ground cumin: 1 tsp |
| chicken broth: 4 cups |
Chicken Acorn Squash Soup
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
80 min -
Servings
5 serving(s)
Tags
- 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.