Chicken Soup with Acorn Squash

10 200 421
Ingredients Minutes Calories
Prep Cook Servings
20 min 3 h 8
Chicken Soup with Acorn Squash
Health Highlights


1 3/4 kg Acorn squash (peeled, seeded, cut into 1 1/2-inch cubes)
1 leaf Bay leaf
1 tbsp Butter, unsalted
2 large Carrots (chopped)
2 medium stalk(s) Celery (chopped)
1 tsp Coconut oil (to taste)
2 clove(s) Garlic
1 tbsp Salt
1 3/4 kg Stewing hen
1 medium Yellow onion (chopped)


Begin by cleaning the chicken and placing it in a large stock pot. Cut into quarters if it does not fit.

Add the onion, bay leaf, garlic and salt. Fill the pot with water until the bird is just covered. Bring to a boil and then cover tightly and then lower to a simmer. Cook this way until the meat is tender and falling off the bone, about 1-2 hours- the lower the simmer the more tender the chicken will come out. Skim the surface of the broth to remove any scum that may appear during the cooking.

In the empty stock pot, heat the cooking fat. Add the vegetables (squash, carrots, celery) and brown for about 10 minutes. Add the broth back to the pot, bring to a boil, and then cover and lower to a simmer for 20 minutes.

While the vegetables are cooking, remove the meat from the bird carcass and set aside in a bowl. When the veggies are tender, add the chicken back to the soup and simmer for another 20 minutes.

Add more salt to taste and serve with a scoop of coconut oil.


Nutrition Facts

Per Portion

Calories 421
Calories from fat 88
Calories from saturated fat 35
Total Fat 9.7 g
Saturated Fat 3.9 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 3.3 g
Cholesterol 162 mg
Sodium 1035 mg
Potassium 1816 mg
Total Carbohydrate 37 g
Dietary Fiber 11.0 g
Sugars 1.5 g
Protein 52 g

Dietary servings

Per Portion

Meat 3.0
Vegetables 3.7

Energy sources


Meal Type(s)