Recipe for Squash and Chicken Soup 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
1 med Sweet potato or yam, peeled and cubed
3 sm Red potatoes, cubed (unpeeled)
1/2 x Acorn or butternut squash, peeled and cubed
1/2 med Onion, diced
1/2 x Boneless chicken breast
2 x Knorr vegetable bouillon cubes
10 cup Water
1 cup Red wine vinegar
1/4 cup Marsala
Salt
1/2 tsp Dried thyme
1/4 tsp Dried basil
1/4 tsp Dried oregano
1/4 tsp Dried parsley
Instructions:
Instructions: Cut chicken into strips, place in vinegar and marsala with oregano, basil and parsley. Marinate 1/2 hour.

Boil squash and sweet potato in 6 c water with 1 bouillon cube until water is reduced to about 2 c and squash is very soft. Mash squash, sweet potato coarsely, mixing with the water still in the pot, add the butter. (If a smoother soup is desired, put it in the blender).

Meanwhile, boil chicken, red potatoes and onion in 4 c water, 1/4 c marinade from chicken with 1 bouillon cube.

When potatoes and chicken are cooked through, add 1/2 c cooking water, red potatoes and onion to the mashed squash and sweet potato. Shred the chicken and add to the mixture. Simmer for a few minutes and serve.

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