Acorn Squash Filled with Chicken Soup

This is one of my favorite fall meals!  Warm, thick chicken soup in adorable acorn squash bowls!  It's great for when you have a few visitors for dinner, and the combination of the soup and the squash is delicious!

Roasted Acorn Squash Bowls

 

Ingredients:

• 4 small acorn squash (1 to 1 ¼ lb)
• Olive Oil
• Sea Salt and Pepper (to taste)

Directions:

1.     Preheat oven to 375 °.

2.     Cut a very small slice off the bottom of each squash so that the squash will sit flat

3.     Slice the top off of each squash (about 1 inch from stem end).  Set aside.

4.     Remove the seeds and core out the inside of each squash.  (you can roast the seeds with a little bit of olive oil and sea salt!)

5.     Place the squash cut side up in a glass baking dish, and set tops alongside.  Spray or brush each with olive oil.  Salt and pepper to taste.

6.     Roast 60 minutes, or until the squash is tender.

Meanwhile, while the squash is roasting you can make the soup!

Chicken Soup

Ingredients:

• 3 c chicken broth
• 2 c milk
• 1/4 c flour
• 1 large rib of celery, chopped
• 2 potatoes, peeled and cubed
• 10 oz. frozen vegetables (corn, peas, beans)
• 16 oz poached shredded chicken
• pinch thyme
• 1 tbsp parsley

Directions:

1.     Pour the milk and 2 ½ cups chicken broth in a large pot.  Bring to a boil, then add celery and onion, thyme, parsley, and frozen veggies.   Return to a boil, then reduce to simmer about 10 minutes.

2.     Add the potatoes and cook about another 15-20 minutes, or until vegetables are softened 

3.     While the vegetables are cooking, whisk together remaining ½  cup chicken broth w/ flour in a small measuring cup or bowl until well blended.

4.     When the vegetables are finished, add the chicken and then slowly whisk in the broth/flour mixture. 

5.     Cook about 5 more minutes, or until soup has thickened.

6.     Fill the roasted acorn squash “bowls” with the soup.  Top with parmesan or shredded mozzarella cheese if desired.