Colorful Chicken N Squash Soup Recipes

CHICKEN ACORN SQUASH SOUP

Steps:

• 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.

COCONUT CHICKEN AND SQUASH SOUP

Steps:

• Place chicken breast and chicken broth into a 3-quart slow cooker. Cover and cook on Low until chicken begins to shred and is no longer pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred using 2 forks. Pour in coconut milk.
• Preheat the oven to 450 degrees F (230 degrees C).
• Place butternut squash face-down in a baking dish filled with 1/4 inch water.
• Roast squash in the preheated oven until tender, about 30 minutes.
• While squash roasts, heat sesame oil over medium heat in a saucepan. Add zucchini, celery, and green onions. Cook for 2 minutes; add lime juice, soy sauce, and ginger. Cook, stirring frequently, until zucchini and celery are soft but not mushy, about 2 minutes. Pour mixture into the slow cooker and stir to combine. Season with cayenne pepper.
• Remove squash from the oven and let cool 10 minutes. Slice halves into 1-inch strips. Cut squash flesh into 1-inch cubes, making sure not to cut through skin. Remove cubed flesh with a spoon and add to the slow cooker.
• Cover and cook on Low until squash has completely cooked down and flavors have melded, at least 1 hour.

CHICKEN, SQUASH AND PASTA SOUP

Steps:

• In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Cook celery, onion and sage in oil 5 to 6 minutes, stirring frequently, until onion is softened.
• Stir in remaining ingredients. Heat to boiling; reduce heat to medium. Cover; cook 12 to 15 minutes, stirring occasionally, until pasta and squash are tender.

CREAMY CHICKEN AND BUTTERNUT SQUASH SOUP

Steps:

• 1. Combine broth, chicken, squash, celery, pepper, seasoning blend, and salt and pepper in a pot. Bring to a boil, reduce heat and simmer for about 30-45 minutes until chicken and veggies are desired tenderness.
• 2. Stir in greens, if using, and cook until just wilted down, a minute or two more. Taste and adjust seasonings as necessary. Stir in butter and cream.
• 3. *This is not a thick cream soup. If you prefer it thicker, you would have to add some flour or cornstarch dissolved in a little cold water at the end when you add the cream. *This recipe also works well in the Crock Pot if you want a fix-it-and-forget-it meal, and in the pressure cooker if you need it in a hurry!