Savory acorn squash stew

Connie Brannen


This self made recipe will hit the spot and have you craving more!


☆☆☆☆☆ 0 votes

15 Min
30 Min
Stove Top


  • 2 medium
    cooked and shredded chicken breast
  • 1 large
    baked acorn squash
  • 1 small
    chopped onion
  • 1 can(s)
    whole corn
  • 1 can(s)
    margarette holmes green lima beans
  • 1 tsp
    thyme, dried
  • 1 tsp
    basil, dried
  • 1/2 tsp
    pink hymalaian salt
  • 1/2 tsp
  • 1 can(s)
    chicken bullion
  • 6 can(s)

How to Make Savory acorn squash stew


  1. Use your favorite soup pot and add six cans of water and the shredded chicken.
  2. Drain the cans of lima beans and corn and add to pot.Also add in the can of chicken bullion.
  3. Now add the spices-thyme-basil-salt-accent.
  4. After you have baked the butternut squash just scoop out the insides while discarding the seeds and store in fridge until ready to use in this recipe.You just add it into your soup pot.Add 1 small chopped onion also.
  5. Cook on medium low heat until onion is done.You may want to open your kitchen vent as this stew/soup is so very savory smelling as it is cooking! Serves 4. Hope you enjoy! I made this recipe up as I was cooking it.

Printable Recipe Card

About Savory acorn squash stew

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Southern

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