Week 174: Rosemary & Butternut Squash Chicken Soup

Thank you all for allowing me to take a two week break to plan, celebrate and then recover from my son's Bar Mitzvah. He did such a great job, we are so proud of him. And the party was a ton of fun!! But now I'm back in the kitchen and excited to bring out this classic fall menu for you to enjoy.

On the menu for TUESDAY, OCTOBER 19th is ROSEMARY & BUTTERNUT SQUASH CHICKEN SOUP with ITALIAN SUPERMARKET BREAD. 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 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 Italian Supermarket Bread. Just like the name says ... it's a fresh loaf of bread that tastes like the loaves of bread you used to be able to pick up from the supermarket. It has a crispy exterior with a nice chewy bite and is coated in sesame seeds. It is a simple, yet very tasty bread that will perfectly compliment this delicious soup.

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