Roasted Acorn Squash & Chicken Soup

I have this ca-yoot little leaf bowl for the Fall that I absolutely love. This year, the day before Thanksgiving, I was rushing around trying to get the apartment all ready for guests, and I could not find those beautiful decorative gourds at the store!! I was majorly bummed. So, I had to settle for a few different types of acorn squash instead. Still Fallish, right?

Well, being as on top of things as I always am, that bowl is still sitting on the high counter next to the Advent Wreath, and yes, the squashes were still in it as of this morning. Trying to get MORE on top of things, I have been cleaning the apartment and wanted to finally put that Fall decoration away (don’t you judge me), so I figured I’d better cook those squashes tonight! I also had a nice new batch of healthy, delicious chicken stock-made from our 40 clove chicken we had the other night-in the fridge, so I decided an acorn squash soup would be just the thing for this wintry January day! (Just kidding – it was 82 degrees out today. But you bet your bottom dollar I made the soup anyway! I just wore a bathing suit while eating it.)

I adapted mine from a recipe I found online, and I wasn’t too sure how it would turn out…I had some random collard greens in the fridge I wanted to use up, and way more squash than the recipe called for, and I tweaked the seasonings a bit. Apparently my husband had the same misgivings, because when he tasted it, he said, “Oh wow – this is really good!! It just looked like it would taste different than this!” *abundance of surprise present*

Glad to say, it was a winner!

So, if there is anyone out there as behind on her shtuff as I am and still needing to use up some old acorn squashes (which thankfully last a long time!), here is the recipe for you to try out.

Roasted Acorn Squash & Chicken Soup

Ingredients:

3 acorn squash, any variety
coconut oil for drizzling
coconut sugar for sprinkling
butter for drizzling
3 carrots
1 large onion
2 tablespoons coconut oil
4-5 large leaves of collard greens, shredded into bite-sized pieces (or other leafy greens, such as kale, spinach, chard)
1 lb organic chicken thighs (love me that Costco buy!)
1/2 teaspoon cumin
2-3 dashes allspice
1 dash ground cloves
sea salt and pepper to taste (hint: adding some extra salt usually makes all the difference! And no, as long as it’s real, unrefined sea or Himalayan salt, it’s NOT BAD FOR YOU!)
5 cups chicken stock

Directions:

Preheat oven to 400 degrees. Cut acorn squashes in half, scoop out seeds, and place face up in glass baking dishes. Rub flesh with a bit of coconut oil, then place in oven and roast for about 45 minutes.
While squash is roasting, or after it is done and cooling, dice the carrots and onion. Heat 2 tablespoons coconut oil in a large pot or skillet over medium-high heat and add chopped vegetables, stirring frequently.
Cut chicken into bite-sized pieces. When the vegetables have begun to soften, add the chicken and the greens to the pot (if you are using delicate greens, such as spinach, don’t add until the soup is almost done simmering). Cook until chicken is done, approximately 7-10 minutes. Add cumin, allspice, and cloves in the last minute or two and stir well.
When squash is cool to the touch, scoop the flesh out of the skin and place in a large bowl. Drizzle with melted butter and sprinkle with just a bit of coconut sugar (this step could easily be omitted and it would still taste delicious!)
Mash squash and place in a large pot with the chicken and vegetables.
Add chicken stock and bring to a simmer. Salt and pepper to taste, and adjust any other seasonings to taste. Allow to simmer for about 10 minutes.
Serve it up, perhaps with some yummy garbanzo flour flatbread, and enjoy! There you go!