A perfect Fall stew

Sorry there haven't been any posts here lately. Carly, our recipe guru, has been exceedingly busy these last several weeks so I am going to take over for her for a bit. Although my pics and recipes may not be as stunning or creative.

This is a new favorite at my house, it's quick, easy, feeds a lot and is a great choice for a crisp Fall evening.

BUTTERNUT SQUASH CHICKEN STEW
1 large sweet onion, chopped
3 cloves garlic, chopped
3 large chicken breasts, cubed
3 tbsn olive oil
2-32 oz chicken stock
5 large carrots, peeled and sliced
12+ spears asparagus sliced
5+ stalks of celery, sliced
1 butternut squash, peeled and cubed
3 bay leaves
2+ tblsn of: Rosemary, Basil, Thyme
salt and pepper to liking











Start with a large stock pot on med-high. Saute the onions and garlic in the oil until brown. Add chicken and some Rosemary, and salt, and pepper. Cook until chicken is brown. Add stock and remaining spices ( I add a little bit of water if I think the stock is a little to strong.) Add all vegys, boil for about 5 min. Reduce temp. to simmer, cover and cook until squash is tender and has created a thickening effect on the broth.
I have used this recipe before with acorn squash but it doesn't produce the thickness of broth that I really like in the butternut squash. (Plus the butternut is easier to prepare than the acorn.)
This stew is enough to feed my household (2 adults and 4 kids) for 1 meal, which is about 10 very full bowl. But for those of you with smaller families, freezing is a great option too.