a different squash soup with or without chicken
Start with enough chicken stock (I use a good strong, homemade stock) to fill what ever size pot you have to 2/3. This determines the amount you will make. I use an 8 qt pot.
Cube acorn, butternut, wart, hubbard or any other variety or combo of squash that you like. Use lots of squash. Cube a sweet potato or two, chunk a carrot (optional) or two, add 3 or more large onions chunked. You have added enough veggies when the stock is close to over flowing the pot. Add some green beans. Simmer; no boiling, skimming off the foam until veggies are just barely fork tender and add some asparagus. This is a broth style soup.
Salt to taste if you haven't used store stock or added any to your homemade stock. This is not as bland as it seems. The flavour comes from the type of veggies used. Add some chicken (optional). Keep hot while you make some corn bread.
I love squash and its squash season now and the weather is getting cool enough for soup season to start
basic squash soup
-Fill a pot 2/3 full of chicken or veggie stock.
-Chunk up a squash (the deep orange types are extra good). There should be lots of squash.
-maybe add a sweet potato if using a mild squash like butternut.
-Chop up a couple onions.
-Add a stalk of celery.
Simmer and skim off the foam. Never let soup boil.
When everything is soft, let it cool enough to puree.
Add some cream to make it... creamier. Start with a small amount and go until it suits your idea of enough.
You can add herbs after purée(ing) if you want to change it up a bit.