Another reason to fall in love with Autumm is the guest appearance of Butternut Squash soups and stews on restaurant menus and home kitchens this time of year. The lightly sweet taste of apples, butternut squash and sweet potatoes all roasted and blended with chicken stock makes for a great day of watching your favourite movie, game or reading a book, with a bowl of soup!
Ingredients:
1 medium size butternut squash
3-4 Sweet potatoes
1 large apple
Salt and pepper
2 tsp of dried thyme
2 tbs fresh rosemary
1-14oz can of chicken broth
Olive oil
4-5 garlic cloves
Grated Parmesan cheese
Croutons
Serves about 6 bowls.
Preheat oven to 375F and line a baking sheet with foil.
Slice and cut up the butternut squash, apples and sweet potatos.
Leave the garlic cloves whole.
Rub with olive oil and add salt, pepper, rosemary and thyme.
Bake in the oven for about 45 minutes or until the flesh is very soft and can be spooned out. The apples and sweet potatoes will be done earlier than the butternut squash so keep an eye on them.
Once you remove them from oven, cool down a bit so you can work with it, (don't want to burn yourself) and spoon out all the flesh into a blender. Discard peel. Add a a bit of the chicken broth to help puree until smooth.
Work in batches and pour the puree into your favourite soup pot. Set over medium low heat to warm thru and add chicken both to your desired consistency. Season to taste with salt and pepper.
Garnish with croutons and parmesan cheese!
Bon Appetit!
