1mediumacorn squash - peeled, removed seeds, and dice
3mediumcarrots - chopped
1smallyellow onion - chopped
2clovesgarlic - minced
3packschicken stock (chicken broth or chicken bouillon) - powdered
1cancorn
1pinchsalt
1pinchground black pepper
4tablespoonsvegetable oil
1cupwater
Instructions
Season chicken with salt and pepper and then sautee in 2 tablespoons of heated oil. Stir after 5 minutes to get the other sides to cook.
Once cooked (about 10 minutes total), remove from heat and set aside. In a deep pot, heat the remaining 2 tbsp of oil and saute celery, carrots, and onion until the onion becomes translucent.
Add 4 cups of water, acorn squash, and 2 packets of bouillon, and cook for 15 minutes. Add corn, chicken and kale, and more water if needed. Taste and then add 1/2 or the whole packet of the remaining bouillon.
I used 1/2 packet first and then a little more, and it was perfect. So after your season, cook for another 15 minutes and serve hot with croissants and your favorite salad to get to your desired taste.