I served this at our Holiday Soup Brunch as our Vegetarian option. Our friends really liked it. I did make a few addition by adding 3 minced garlic cloves at the beginning and substituting all vegetable broth rather than chicken. I also added pepper and a bit more salt to round out the flavors. I also used Yukon Gold potatoes to eliminate peeling and to thicken the soup a bit. We plan to serve it again this winter.
This was surprisingly good. The squash melts down and creates a creamy sauce. I used dried thyme instead of marjoram and it melded with all the other spices perfectly. I used more thighs then called for. I would not add to the other ingredients in any other fashion. Will make this crowd pleaser again.
I used green beans as I am not a fan of peas. I diced the other veggies and I cooked the chicken in broth an the used the liquid in the roux. My wife thought this was the best meal I have made in a while. Will add a few more herbs the next time I make it.
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