While we have all enjoyed this very mild winter, there may still be a few cold, dark days ahead.  Kathy Marchese,  a wonderful Carleton-Willard at Home volunteer and chef extraordinaire has created a marvelous variation on your basic chicken soup recipe.  So if you want to fend off the winter blues or the winter sniffles, try making this comforting dish.

CHICKEN AND BUTTERNUT SQUASH SOUP

64 oz.  (8 c.) low sodium chicken broth

1 large breast of chicken with skin and bones, visible fat removed

bouquet garni with parsley, thyme, 1 bay leaf, peppercorns (wrap in cheesecloth)

1 small butternut squash, peeled, seeds and fibers removed, cut into small dice

1 large onion, diced

3 carrots, cut on the diagonal

2 lg. celery stalks, sliced

3 cloves garlic, sliced

black pepper; crushed red pepper

pasta of choice

Heat chicken broth and chicken to a simmer.  After 20 minutes, add the diced squash and continue to simmer until the squash is very tender and the chicken is just cooked, about 20-25 minutes more.   Remove the bouquet garni and discard.  Move chicken to a platter; once cool enough to handle, tear into bite-size pieces, and discard skin and bones.   Blend squash and chicken broth with a stick blender until smooth.  There should be very little fat, but if you wish, cool and remove any fat.  Reheat the broth to a simmer and add vegetables and garlic; season with pepper and crushed red pepper to taste.  Cook until veggies are soft, about 30 minutes.  Add cooked pasta of your choice and chicken to warm through and serve.  Serves 4.