Acorn Squash Soup

INGREDIENTS:

1 tablespoon olive oil
2 cups acorn squash, peeled, seeds removed, diced in small chunks
1 tablespoon garlic, minced
1 spring of fresh thyme
2 bay leaves
1 cup white wine, optional
6 cups chicken stock
1 cup flour
2 tablespoons butter
4 tablespoons water
1/2 cup cooked chicken, pulled from bone
1/2 cup shrimp, peeled and deveined
1 tablespoon chicken bouillon
1 teaspoon lemon grass
1 tablespoon butter
salt and pepper to taste

DIRECTIONS:

1. In a large pot on the stove, add olive oil, acorn squash, pinch of salt, garlic and heat for about 10 minutes while stirring to caramelize the ingredients, or until the squash starts to stick to the bottom of the pot.

2. Add wine, chicken broth, thyme and bay leaves, bring to a boil and continue cooking until the liquid has been reduced, about 10-20 minutes, or until the liquid coats the back of a wooden spoon.

3. In the meantime, in a large bowl, prepare dumplings by mixing the flour, butter; salt and pepper to taste; slowly add the water and mix by hand until a flakey ball of dough is formed that does not stick to the hands. (Add more flour or water as needed).

4. Pinch off small piece of dough, roll between hands to make a shape as a small, short pencil; drop lightly into the soup; repeat until dough is gone.

5. Add shrimp, chicken, lemon grass, chicken bouillon, butter; salt and pepper to taste.

6. Cook until dumplings have risen to the top and the soup is hot throughout.

Serves 6

Nutrition Facts per Serving:

Calories: 323, Carbohydrate: 30 grams, Protein: 16 grams, Fat: 14 grams, Sodium: 800 mg, Fiber: 1 gram

Suggestions: 

- Dumplings can be omitted and bread added on the side.
- Can easily modify soup to a vegetarian meal by omitting shrimp, chicken and using vegetable stock, bouillon and margarine.