September 7, 2018
I really tried to get Tonight’s Dinner recipes out to you all yesterday, but my internet had been down and I had to wait on internet provider to come and he was late evening coming even though time window was 12 to 2. I tried doing it from my phone but every-time I’d try, I could feel a Migraine coming on which would hurt so bad. It was just one of those days.
Today it’s so dreary, cloudy and ready to rain here in Missouri. I have some chicken laying out and decided I wanted to make something that felt like a fall meal as it does feel like a fall day. I’m going to make Autumn Harvest chicken Soup. My husband is a soup lover so he will enjoy this when he gets home. I love all the veggies that go in this soup it really gives it a great flavor.
Please enjoy! Don’t forget to bookmark this recipe an share it with your friends,
- 2 acorn squash
- ⅓ cup friendly fat to cook in (butter, lard, or coconut oil)
- 2 medium onions, chopped
- 4 medium carrots, chopped
- 4 stalks of celery, chopped
- 4 medium Russet potatoes, chopped
- 1 head of garlic, minced (about 8 cloves)
- ¼ cup white rice flour (tapioca flour if you are grain free)
- 2 quarts chicken bone broth
- 2 cups cooked shredded or chunked chicken
- ¼ to ½ pound fresh organic baby spinach (can be substituted with Brussels sprouts or cabbage)
- ⅛ to ¼ tsp cayenne pepper (optional)
- Sea salt/pepper to taste
- Put the acorn squashes in large baking pan and then place in the oven WHOLE at 425 degrees for 1 hour. When you take them out, cut them in half and let them cool to touch while you start making the soup.
- Sautee the onion, carrot, celery, and potatoes in the butter with a few big pinches of sea salt to bring out their juices and sweeten. Cook on medium/high for about 10 minutes.
- While the veggies are cooking puree the roasted squash in your processor or blender with a little of the bone broth to be sure it gets fully pureed.
- Add the garlic to the pot and cook for a minute.
- Add the flour to the pot and cook for a minute.
- Add the squash puree, bone broth, chicken, and spices to the pot and bring to a simmer for about 5 minutes.
- Add the spinach to wilt in and then season sea salt/pepper to taste