Orzo, Butternut Squash & Chicken Soup

Orzo, Butternut Squash & Chicken Soup


This is a great soup for a cold, wet day. It has become one of my favorites. To save time I used some cooked, shredded chicken. You could make it vegetarian by omitting the chicken and using vegetable broth. This is adapted from Williams-Sonoma, “Soup of the Day”.






1 medium Butternut Squash, Peeled, seeded and cubed
3 T olive oil
Salt & Pepper
1 package of shredded Chicken (or Rotisserie Chicken, shredded)
1 Onion
3 garlic cloves, minced
1 cup Orzo
3 T butter
1/4 cup dried sage leaves (or 5 fresh leaves torn into pieces)
4 cups chicken broth

Preheat the oven to 400. Place the squash in a large bowl and toss with the olive oil, salt and pepper. Spread out squash on a non-stick pan and roast until tender and caramelized, about 20 minutes.

Cook orzo about 7 to 10 minutes, drain  and set aside.

In a large stockpot melt the butter. Add the onion and garlic and saute until soft and beginning to caramelize. Add the broth and bring to a boil. Add the orzo, shredded chicken, squash and sage. Reduce heat and simmer for about 15 minutes, season to taste with salt and pepper.

Serve with a salad and crusty bread.


Serves 4





Caramelized Roasted Squash with Walnuts


This is super easy and wonderful as a side dish.


  • 1 large winter squash – like Kabocha – Cut into slices about an inch thick.
  • 1/2 – 3/4 cup walnut pieces
  • 1/4 cup Olive Oil (enough for drizzling over squash)
  • 2 tablespoon (or to taste) of Pumpkin Spice Balsamic vinegar or Balsamic Vinegar
  • Course Sea salt to taste
  • 1/4 Cup Maple Syrup or brown sugar



Preheat oven to 350. Cut squash into slices about an inch thick. You can peel it or leave as is. The next time I think I will peel it for easier eating.

Arrange on baking sheet. Sprinkle walnuts over the squash. Drizzle with olive oil, Balsamic vinegar, sea salt and Maple syrup or Brown Sugar.

Roast until tender and caramelized, about 35-40 minutes.