Instructions: Saute onions in oil, stirring frequently, until translucent, 4-5 minutes. Add squash and carrot and cook, stirring, 3 minutes.

Stir in broth, thyme, salt, pepper and bay leaf; bring mixture to a boil. Reduce heat to low and simmer, covered, 15 minutes.

with slotted spoon, remove 1 cup of solids. Add 1/2 cup liquid from pan, and puree until smooth.

Trans puree back to saucepan and bring to a boil. Reduce heat to low; add chicken and simmer until just cooked through, 4-5 minutes. Remove bay leaf, stir in parsley and serve immediately.

NOTES : Butternut squash adds not just color, but also considerable nutritional value to this stew, so suited for a fall or winters evening. Serve over parsleyed brown rice.

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