This is a great change from Chicken Soup!
2 medium butternut squash (or any squash reeds and fibers scooped out)
6 cups chicken soup
1 Tablespoon fresh rosemary or 1 teaspoon dried
2 teaspoon grated orange zest
1 teaspoon salt
Freshly ground pepper to taste

Preheat oven to 375degrees. Place the squash on a baking sheet and bake for approx. 30 minutes.

Transfer to a large saucepan and add chicken soup, rosemary and orange zest. Bring to a boil over medium-high heat. Reduce heat and simmer for 30 minutes.

Process in food processor until smooth, add salt & pepper. Delicious!