Even though the weather turned warm again today, I made a soup for Paula and I for dinner. I found the recipe, Rosemary and Butternut Squash Chicken Soup in the January / February issue of Rachael Ray magazine. It called for some unusual ingredients such as celery root. But they added a wonderful flavor to the soup. The hardest part of making this soup was the preparation. It took me longer to cut up the squash, celery root and chicken than it did to cook the soup. But it was worth the effort! I would recommend giving this recipe a try, especially if the weather gets cold.

Here are the ingredients:

  • 4 tablespoons of butter
  • 3/4 lb. boneless chicken thighs, cut up into bite size pieces
  • 1 tablespoons of finely chopped fresh rosemary
  • 1/2 lb. butternut squash, peeled and cut into 1/2-inch pieces
  • 1/4 lb. celery root, peeled and cut into 1/2-inch pieces1 large leek—trimmed, halved lengthwise and thinly sliced
  • 3/4 teaspoons of celery seed
  • 1 tablespoons of chopped fresh thyme
  • 6 cups of chicken stock
  • 6 oz. egg noodles or dried pasta
  • 1/4 cup of crème fraîche or sour cream
  • 1 teaspoon of finely grated lemon zest

Start by  melting 2 tablespoons of butter over medium-high in a large stock pot. Add the chicken and rosemary. Season with salt and pepper. Cook until the chicken is browned, about 5 minutes. Transfer to a bowl.

In the same pot, melt 2 more tablespoons of butter over medium heat. Add the squash, celery root, leek, celery seed and 1 tablespoon of thyme. Season with salt and pepper as well. Cook, stirring occasionally, about 2 minutes, until the vegetables are coated with butter.

Now stir in the stock. Cover and bring to a boil. Cook for about 30 minutes or until the vegetables are tender.

When you are close to the time to eat, stir in chicken and cook, uncovered, over medium heat for about 5 minutes. Note: You can also add the pasta and cook the soup until the pasta is al dente. I cooked the pasta in a different pot since I knew that we would not eat all the soup for dinner this evening.

Serve the soup in bowls and top with sour cream, lemon zest and fresh thyme as available. This soup was quite tasty! Both of us enjoyed a lot.