Recipe from Oak Patch. This is a very sweet soup, very filling.


2 pounds of butternut squash

Chicken broth

4 carrots, diced

3 celery stalks, diced

Salt and pepper, to taste

2 cups chicken, cubed

4 potatoes, cooked and mashed

How to Make:

Cut squash in half, remove center seeds, place face down in baking dish with 1 to 2 inches of water. Bake at 350 degrees till contents are soft or spoonable.

Place removed squash from skin and place in soup pot. Add carrots, celery, chicken and enough chicken broth to cover. Add salt and pepper, to taste. Add more mashed potatoes for a thicker consistency.

Cook until chicken is cooked through. To vary soup, add cream, onion, salsa or green beans. Puree. Serves 6.