Week 142: Rosemary & Butternut Squash Chicken Soup

On the menu for TUESDAY, OCTOBER 20th is ROSEMARY AND BUTTERNUT SQUASH CHICKEN SOUP with ROSEMARY FOCACCIA BREAD. This soup is perfect for a fall evening ... It's 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 sauteing ground chicken with fresh rosemary in a little bit of butter in the pot. Once the chicken 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. Once 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 newest addition, Rosemary Focaccia Bread.  I've spent a few delicious weeks perfecting and taste-testing this bread ... and I think it's just about perfect.  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.  

On the menu for dessert are Salted Caramel Apple Pie Bars. I love the fall season for a multitude of reasons, but at the top of my list is because it brings fresh apples! I start these bars with a delicious buttery shortbread crust, followed by an irresistible gooey cinnamon apple pie filling, and topped with an amazing brown sugar cinnamon oat streusel. To finish the bars, I drizzle salted caramel sauce on top to add the perfect finish and silky smooth touch!  - Jenny from Jenny Sue Delights