Acorn Squash Chicken Soup
Equipment
- Large soup pot
- Blender or immersion blender
- Cutting board
- Knife
- Measuring cups and spoons
Ingredients
1 medium acorn squash, peeled, seeded, and chopped
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
4 cups chicken broth
1 cup cooked chicken breast, shredded
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Optional toppings: avocado slices, fresh cilantro, lime wedges
Instructions
Prepare The Squash
- Peel the acorn squash, remove the seeds, and chop it into medium-sized pieces.
Sauté The Vegetables
- In a large soup pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until they are soft and fragrant.
Cook The Squash
- Add the chopped acorn squash to the pot and cook for about 5 minutes, stirring occasionally.
Add Broth And Spices
- Pour in the chicken broth, then add the cumin, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer until the squash is tender, about 20 minutes.
Blend The Soup
- Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches and blend until smooth.
Add Chicken
- Return the soup to the pot (if using a regular blender) and stir in the shredded chicken. Heat until the chicken is warmed through.
Serve
- Ladle the soup into bowls and garnish with avocado slices, fresh cilantro, and a squeeze of lime juice if desired.
Notes
For a vegetarian version, substitute the chicken with chickpeas and use vegetable broth instead of chicken broth. This variation retains the soup's richness while catering to different dietary preferences.