Week 256: Rosemary & Butternut Squash Chicken Soup

Hello!!

On the menu for TUESDAY, SEPTEMBER 24th is ROSEMARY & BUTTERNUT SQUASH CHICKEN SOUP with MULTI-SEED BREAD. I don't know about all of you, but I am craving fall flavors even though the weather outside is still screaming summer.

So this week's soup is a perfect fit as it features the tasty combination of butternut squash and rosemary, fun-to-eat noodles, and finished with lemon zest and thyme to add freshness. It has all the flavors of fall, in fact every time I make this soup all I can smell is Thanksgiving, and yet it won't feel too heavy to eat in this heat.

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.

My bread companion this week is my MULTI-SEED BREAD. This delicious bread is dark, slightly sweet and has a satisfying crunch from the multi-seed topping. Not only is it fantastic fresh from the oven, if you can save some for breakfast it makes the best toast!!