Chicken, Rice and Acorn Squash Soup


This soup is total comfort food. Think of it as your favorite sweatshirt in food form–simple, but soothing. It is easy to make, delicious, and is the perfect food for a rainy, fall day. I used the last of our homemade turkey broth from last year’s Thanksgiving feast and wow, that made a huge difference. If you have some homemade stock, it will make a great soup superior. If not, use a good quality chicken or vegetable stock.

Chicken, Rice and Acorn Squash Soup (makes 6 servings)

  • 1 quart homemade chicken, turkey or vegetable sauce
  • 2 tablespoons olive or grapeseed oil
  • 2 acorn squash
  • 1 large, sweet onion, peeled and chopped
  • 2 cloves garlic
  • 4 sprigs fresh thyme
  • 3-4 cups cooked chicken, chopped
  • 1 cup organic rice
  • Kosher salt and freshly ground pepper to taste
  1. Heat oven to 400 degrees. Line a rimmed baking sheet with foil.
  2. Wash the acorn squash, cut in half widthwise and remove seeds.
  3. Brush cut sides of squash with 1 tablespoon of the cooking oil, and put squash halves cut side down on the lined baking sheet.
  4. Roast squash for 45 minutes or until squash is soft. Remove from heat and let cool.
  5. In a small sauté pan, heat the remaining olive oil and saute the onion and garlic for 2-3 minutes.
  6. In a large stockpot, add stock, thyme, onion and garlic, and warm over medium heat.
  7. Scoop pulp from the squash halves and add that to the stock. Blend with an immersion blender.
  8. Add rice and chopped chicken, stir and simmer for about 45 minutes.
  9. Correct the seasoning with salt and pepper.
  10. Serve hot with a green salad.
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