Because not all comfort food has to be fried
Kosher salt, freshly ground pepper12 ounces butternut squash, peeled, seeded, cut into ½"-thick wedges or slices 1 ounce finely grated Parmesan , plus more for servingHeat oil in a large pot over medium. Cook onion and garlic, stirring occasionally, until translucent and tender, about 6 minutes; season with salt and pepper. Add stock and squash and bring to a simmer; season with salt and pepper.
Meanwhile, whisk eggs, 1 oz. Parmesan, and ¼ tsp. salt in a small bowl. Swirl soup once with a large spoon, then slowly drizzle in egg mixture. Let soup sit 15 seconds, then gently stir to break up egg mixture to desired size. Remove from heat and stir in chicken. Let sit until heated through, about 5 minutes.
Divide soup among bowls. Top with red pepper flakes, if using, and Parmesan. Serve with bread alongside, if using.
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