Winter Squash Chicken Soup

Crockpot a whole chicken – under the skin of the chicken put 4 sprigs of rosemary, sprinkle top with salt and pepper. Drizzle with grapeseed oil. I also placed 3 cloves, crushed garlic inside the chicken.  I cooked overnight for 10 hours – this makes for an extremely tender bird – I think you do for 6 hours and be fine. About halfway through I took some of the broth out and saved it for chicken stock to be used in the soup. Once done discard all the bones and keep meat in big pulled apart chunks. Set aside.


1 butternut squash
1 acorn squash
2 large zucchini
1/4 – 1/2 cup of olive oil
3 cloves garlic
2 cups chicken stock
1 can coconut milk
Salt and pepper to taste
1 teaspoon smoked paprika
1 teaspoon of cayenne pepper
1 teaspoon cumin
1 teaspoon coriander
Juice of 1 lemon

Preheat oven to roast at 400. Chop squash and 3 cloves of garlic in similar sized pieces. Toss with salt, pepper and olive oil. Place on cookie sheet (I lined with tinfoil, to prevent sticking) Roast in oven until squash is soft and a little browned on the edges. Stir with spatula 3-4 times while cooking.

Remove from oven and place in food processor and puree. Pour the pureed squash in to a large stove top soup pot. Put on low heat – stir in chicken stock and coconut milk. Add the smoked paprika, cayenne pepper, cumin, coriander and salt and pepper to taste. Let simmer, stirring frequently for about 20-30 minutes. Add lemon juice and chicken. Continue to simmer and stir for another 30 minutes.

Acorn Squash – it’s that time of year! I eat frittata & bacon, eggs & bacon, frittata & sausage… almost every single day for breakfast. Well it’s fall and I am thinking about yummy warm oatmeal, steaming grits and well, anything and everything that is not paleo. I’ve posted a recipe or two from Jen’s Gone Paleo and loved her recipe for paleo oatmeal! I made a few tweaks since I don’t use maple syrup or flax seed – my recipe adjustments are below!

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Categories: Recipe


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