Saturday at the Farmers' Market

Lots of squash available today at the market. How about a pot of soup now that the weather has turned cool?

Squashed Chicken Soup

4 pounds chicken pieces
13 cups water
10 cups of butternut squash, peeled and cubed
1 bunch of kale, chopped
6 carrots, chopped
2 large onions, chopped
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon dried thyme

Add chicken and water to stockpot and bring to a boil. Reduce heat and cover and simmer for one hour or until chicken is tender.

Remove chicken from broth and strain broth and skim off the fat. Return the broth to the pot and add the vegetables. Bring to a boil; reduce heat and cover and simmer for 30 minutes or until the vegetables are tender.

Remove the chicken from the bones and cut into bite size pieces. Add chicken, salt, pepper, and thyme to soup and heat through.

Makes 5 1/2 quarts of soup or 14 servings.