Week 203: Rosemary & Butternut Squash Chicken Soup

Hello!

On the menu for TUESDAY, OCTOBER 11th 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.

On the menu for dessert this week are MAPLE BROWN SUGAR COOKIES. With big flavor, crisp edges and chewy centers, these maple brown sugar cookies are delicious! These are unbelievably chewy and soft in the center, loaded with brown sugar, filled with maple syrup and topped with a maple icing. They are absolutely one of my favorite cookies! - Jenny from Jenny Sue Delights