Hearty Squash and Potato Soup

Now that the weather is getting a little cooler, nothing beats eating a bowl of hot soup.  This squash and potato soup is simple and yet very filling.  Made with pure chicken broth and simple ingredients it is something that you can cook up in no time.

This soup is light and yet very flavorful.  The ingredients compliment each other and brings harmony to the soup as a whole.  For example, the corn and squash gives the soup a hint of natural sweetness and the black pepper gives the soup a little spice. 

Hearty Squash and Potato Soup Recipe

Ingredients:

Chicken Broth:
3 cups water 
1 (1/2 lbs) chicken breast

2 cups of water
2 cups diced Kabocha or Butternut Squash
1 1/2 cup diced Potatoes
1 can sweet corn
1 cup fresh or frozen green beans
1/2 teaspoon black pepper
1 teaspoon salt

Directions:

1. For the chicken broth, in a medium size pot, boil water and cook chicken breast for 15 minutes.
2. Meanwhile, peel and dice squash and potato into 1/2 inch cubes, strain corn, and cut green beans into 1 inch pieces (if using fresh).
3. In a large pot, bring 2 cups of water to boil, add in diced squash and potatoes.  Cook for 10 minutes.
4. After 10 minutes remove 1/2 cup of water and add in 2 1/2 cups of chicken broth.
5. Dice chicken breast into 1/2 in cubes and add to soup.
6. Add in corn, salt and black pepper.
7. When the soup reboils add in green beans and cook for another 5 minutes
8. Serve and Enjoy!