Heatwave or not, the calendar says fall and so does the farmer's market bounty. I went to the Tower Grove Farmers' Market this weekend (my favorite) and picked up a few butternut squash. It's easily my favorite fall veggie and over the weekend when I was in a lazy, stay-in kind of mood, I made a couple of dishes with it. First up is this soup.
I've definitely been devouring this while binge watching a lot of TV lately. I feel like fall TV has definitely stepped up its game this year. Right now my list is Westworld, This is Us, Younger, Notorious plus trying to finish up Sherlock! So many shows, so little time. Plus I can't spend all my time inside when there's lots of fall festivities to partake in! I'd love to know your favorite fall activities, even if we're doing them during a heat wave here in St. Louis!
- Two chicken breasts
- Two quarts broth (home made or store bought
- 1 cup butternut squash
- 1/2 cup carrots
- 1/2 cup celery
- 1/2 cup onions
- 2 tablespoons olive oil
- 2 bay leaf
- 1 tablespoon oregano
- 1 tablespoon rosemary
- 1 cup wide egg noodles
- Salt and pepper
- Start by cooking your chicken. In a large soup pot boil a quart of water, chicken, and herbs. I also add the scarps of onions, celery and some garlic. You can definitely made a more flavorful broth by adding additional veggies and herbs but I knew I would be using half of this broth and half store bought. Boil until chicken is cooked through.
- Pour it all through a strainer, catching the broth in a bowl. Toss the veggie scraps and shred the chicken.
- While the chicken is boiling, dice up your onion, carrots, celery and butternut squash. I love a lot of celery in my soup so sometimes I add more. Again this soup can be tweaked to your preferences.
- In a dutch oven (or the same soup pot if you wait until the chicken is finished), add the olive oil.
- Saute the onions and celery until they're sweating and cooked down a bit.
- Add the squash and the carrots, give it all a little stir and salt and peppers.
- Then add your broth (I did one quart of the home made broth and one quart of store bought).
- Add the chicken to pot and additional herbs (rosemary, oregano)
- Bring that up to a boil and add pasta.
- Season to taste with more salt and pepper and serve with some chopped fresh parsley if you like!