Week 231: Rosemary & Butternut Squash Chicken Soup

Hello!!

On the menu for TUESDAY, OCTOBER 17th is ROSEMARY & BUTTERNUT SQUASH CHICKEN SOUP with ROSEMARY FOCACCIA. This soup is perfect for a fall evening ... It's a chicken soup filled with the tasty combination of butternut squash and rosemary, fun-to-eat noodles, and finished with lemon zest and thyme to add freshness.

The soup begins with sautéing ground turkey with fresh rosemary in a little bit of butter in the pot. Once the turkey is browned, butternut squash, sliced celery and leeks are dropped in along with a little celery seed and fresh thyme.

Once softened, homemade chicken stock and campanelle (cone-shaped pasta) are added and brought to a boil. After the noodles are cooked, the soup is garnished with a dollop of sour cream, lemon zest and fresh thyme.

The bread companion this week is my ROSEMARY FOCACCIA. It's crisp on the outside yet soft and chewy on the inside. Extra-virgin olive oil gives the bread texture and flavor while fresh rosemary and flaked sea salt add the finishing touches to make this bread so unbelievably delicious.

The dessert on the menu this week is WHITE CHOCOLATE PUMPKIN SNICKERDOODLES. I'm so excited to offer a fall version of snickerdoodles. These soft and chewy cookies are full of pumpkin, white chocolate and cinnamon sugar. Pumpkin has a way of making everything it touches taste cakey, but I prefer a chewy and dense cookie. When it comes to baking with pumpkin, there are a few secrets that I utilize to achieve a chewy cookie. One of which is to not use eggs. This is because pumpkin is soft, mushy and full of moisture. When it comes to cookies, excessive moisture means cakey texture. Eggs are used in cookies to bind ingredients together and leave behind moisture. Essentially, pumpkin replaces the egg in these cookies. Enjoy! - Jenny from Jenny Sue Delights