Chicken and Squash Tomato Soup

I haven't posted a recipe in awhile and I just had to share the recipe for a soup I made last night.  It was a rainy day and just a bit cooler (though still muggy) so I took advantage of it by making it a soup day!  I love making soups and I love creating my own recipes for them.  Last night was just a matter of looking around my kitchen and gathering what I had, and then throwing it in a pot.  The result: a delicious Chicken and Squash Tomato soup.

It was hearty and filling with just a hint of spice to make it a great soup for Autumn. Here's the recipe:

Chicken and Squash Tomato Soup

• 3 boneless skinless chicken breasts, cut into cubes
• 1 medium onion, diced
• 1-2 tsp minced garlic
• 1/4 cup olive oil or butter (I used a combo of both!)
• 1 large carrot, chopped
• 2 stalks of celery, chopped
• 1/2 medium acorn squash (or any squash/pumpkin you have); about 2 cups cut into cubs
• 3 medium tomatoes, diced or a can of diced tomatoes
• 2 rounded tbsp tomato paste
• 1 tsp salt
• 1 tsp onion powder
• 1/4 tsp cayenne pepper (or more depending on how much of a kick you want to give it)
• 2 tbsp parsley
• 1 tsp rosemary
• 1 tsp pepper
• 1/2 tsp celery salt
• Just a pinch of allspice
• Dash of adobo seasoning (optional...once soup has cooked, continue to season with salt to taste if you don't have adobo)
• Water or broth (just enough to cover chicken and vegetables)

In your stockpot or dutch oven, throw oil/butter and onions and sauté on med/high heat for a a minute or two.  Add garlic and diced chicken and brown up the chicken a bit.  After a few minutes, add the rest of your ingredients and then fill the pot with enough water to just cover everything (I never measure my water).  Bring to a boil and then reduce heat and let simmer for about 30-40 minutes or until the squash is soft.  I like just overcooking the squash because it starts to fall apart a bit and thickens the broth.  I didn't measure anything while I was making this so everything is rough estimates.  Season lightly at first if you prefer, and then go back and season more once the soup is cooked.  I didn't happen to have any broth but if you do, you can add that instead of the water.  This serves about 6, depending on how big your bowls are. ;)  With Zenith and William's huge appetites (Zenith had 2 "mansized" bowls, I admit I went for seconds, and William even had 3 helpings!), it served the 3 of us, plus one big bowl for leftovers.

 Bon Appetit!