Roasted Butternut Squash Soup with Smoked Chicken and Chives

Pairs Well With


1 large butternut squash
1 small yellow onion, sliced thin
1 quart chicken stock
1 bay leaf
1 sprig fresh thyme
2 oz. olive oil
1 clove garlic
1 smoked chicken breast, diced
1 T minced fresh chives
salt to taste


Prepare squash.

Split squash in half lengthwise and remove seeds with spoon. Place cut-side down in ½-inch of water in baking dish. Roast in 350-degree oven for 30-45 minutes until squash is tender. Remove from oven. Let cool and remove skin. Reserve meat.


Make soup.

In a hot soup pot, heat olive oil over medium heat. Add sliced onion and sauté until tender. Add chopped garlic and sauté for one minute (do not brown). Add roasted butternut squash meat and chicken stock. Add bay leaf and thyme, and simmer for 20 minutes. Remove bay leaf and thyme. Carefully purée until smooth. Season with salt. Reserve hot.