Perfect Soup Weather

This recipe is a mix of a couple of different of recipes, but my own take on a yummy fall soup. It was a hit in this house except for little J who turns up his nose at orange vegetables.

Butternut Squash and Chicken Chowder

1 large butternut squash, baked and cubed
3 chicken breasts, boiled and diced
3-4 Tbsp. butter
1 yellow onion, diced
1 leek, finely chopped
1 tsp. thyme
1/8 tsp. cumin
salt and pepper to taste
1/4 cup flour
1/4-1/2 cup cream
1 can chicken broth
3 medium yellow potatoes, cubed
1 can whole kernel corn

Place whole squash on foil covered baking sheet. Bake at 400 degrees for one hour. Allow to cool a few minutes, then peel off skin and scoop out seeds. Dice squash and put aside.
Place chicken breasts in pot and cover with water. Bring to boil and allow to boil until chicken is cooked. Remove chicken and dice, setting aside. Reserve chicken "water."
In a large soup pot melt butter and add onion and leek, cooking until soft. Add thyme, cumin, salt and pepper, stirring for a few seconds. Add flour to onion mixture and allow to cook for a couple of minutes, making sure flour is all stirred in. Pour in cream, the can of broth, and chicken "water." Stir thoroughly and allow to thicken slightly. Add cubed potatoes and let cook until softened. Stir in can of corn, squash and chicken. Let simmer for a few minutes and serve.

YUM! I can't seem to get enough of this soup on this cold day...