Ingredients

• 12 cups chicken broth (I used 1/4c "Herbox Chicken Instant Bouillon & Seasoning" with 12 c water)
• 4 large chicken breasts, boneless-skinless, cut into 1-inch cubes
• 1 red onion, finely chopped
• 1 bulb of garlic, chopped (yes, the whole bulb! Don't worry, it's not too much!)
• 1 kabocha squash, cut in half, seeds removed, then cut into several large chunks
• 16 ounces shell pasta, large shells

Instructions

1. Bring water and stock to a boil.

2. Add chicken, onion, garlic, and squash. Return to boil; reduce heat; cover.

3. Cook until squash is tender. Remove squash from soup, remove pulp from peel, cut into chucks, and return to pot (discard peel).

4. Cook about an hour, stirring occasionally, until most of squash and all of onion and garlic are "pureed" (you won't need to puree it; it does it by itself).

5. Add shells and cook until they are almost over-cooked. My shells were pretty big when it was all done, and it was great!

6. Serve and enjoy! Freeze your leftovers!