Name: Squash and Chicken Soup
Ingredients: 1 md Sweet potato or yam, peeled and cubed; 3 sm Red potatoes, cubed (unpeeled); 1/2 Acorn or butternut squash, peeled and cubed; 1/2 md Onion, diced; 1/2 Boneless chicken breast; 2 Knorr vegetable bouillon cubes; 10 c Water; 1 c Red wine vinegar; 1/4 c Marsala; Salt; 1/2 ts Dried thyme; 1/4 ts Dried basil; 1/4 ts Dried oregano; 1/4 ts Dried parsley; 1/2 tb Butter

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Vegetables			1	Servings

INGREDIENTS

1	md	Sweet potato or yam, peeled and cubed
3	sm	Red potatoes, cubed (unpeeled)
1/2		Acorn or butternut squash, peeled and cubed
1/2	md	Onion, diced
1/2		Boneless chicken breast
2		Knorr vegetable bouillon cubes
10	c	Water
1	c	Red wine vinegar
1/4	c	Marsala
		Salt
1/2	ts	Dried thyme
1/4	ts	Dried basil
1/4	ts	Dried oregano
1/4	ts	Dried parsley
1/2	tb	Butter

INSTRUCTIONS

Cut chicken into strips, place in vinegar and marsala with oregano, basil
and parsley. Marinate 1/2 hour.
Boil squash and sweet potato in 6 c water with 1 bouillon cube until water
is reduced to about 2 c and squash is very soft. Mash squash, sweet potato
coarsely, mixing with the water still in the pot, add the butter. (If a
smoother soup is desired, put it in the blender).
Meanwhile, boil chicken, red potatoes and onion in 4 c water, 1/4 c
marinade from chicken with 1 bouillon cube.
When potatoes and chicken are cooked through, add 1/2 c cooking water, red
potatoes and onion to the mashed squash and sweet potato. Shred the chicken
and add to the mixture. Simmer for a few minutes and serve. Posted to EAT-L
Digest 08 Apr 97 by Tania Hewes <taniah@NSERV1.CLSI.US.GEAC.COM> on Apr 9,
1997

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