Name: Acorn Squash and Chicken Chowder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tablespoons coconut oil; 1 pound boneless skinless chicken breast (cubed); 2 large shallots (chopped); 1 clove garlic (minced); 2 large stalks celery (chopped); 3 cups cubed acorn squash; Sea salt and freshly ground black pepper (to taste); 2 tablespoons arrowroot; 3 cups full fat coconut milk; 2 cups low sodium chicken broth; 1/4 cup chopped parsley

Acorn Squash and Chicken Chowder

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Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Ingredients

2 tablespoons coconut oil
1 pound boneless skinless chicken breast cubed
2 large shallots chopped
1 clove garlic minced
2 large stalks celery chopped
3 cups cubed acorn squash
Sea salt and freshly ground black pepper to taste
2 tablespoons arrowroot
3 cups full fat coconut milk
2 cups low sodium chicken broth
1/4 cup chopped parsley

Instructions

In a large pot, heat the coconut oil. To the oil, add the chicken, shallots and garlic. Cook for 5 minutes, until chicken is brown.
To the chicken, add the 7 remaining ingredients (celery through parsley) and stir. Cover pot and reduce heat to low. Simmer for 25 minutes, until chicken is cooked through and vegetables are tender.
Serve warm.

Notes

SERVING SUGGESTION: Steamed asparagus.

NUTRITION: 602 Calories; 41g Fat (61.2% calories from fat); 36g Protein; 23g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 397mg Sodium. Exchanges: 1 Grain (Starch); 4 1/2 Lean Meat; ½ Vegetable; 1 1/2 Fat.

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Acorn Squash and Chicken Chowder