FOOD & WINE FESTIVAL WEEKEND + COZY HOMEMADE HARVEST SOUP 🍂 RELATIVELY REFINED

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk adds creaminess with fewer calories.

whole chicken

💰Cheaper: chicken thighs

Thighs are less expensive and still flavorful.

chicken broth

🥗Healthier: vegetable broth

Vegetable broth is lower in sodium.

butternut squash

🥗Healthier: sweet potatoes

Sweet potatoes are similarly sweet and nutritious.

Preheat the oven to 425°F (220°C).

Prepare the chicken and butternut squash for roasting.

Season the chicken with olive oil, salt, black pepper, thyme, sage, and curry powder.

Place the chicken in the oven to roast.

In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, carrot, and celery; sauté until softened.

Add peeled and diced butternut squash to the pot and stir.

Pour in chicken broth and bring to a boil. Reduce heat and simmer until the squash is tender.

Once the squash is tender, use an immersion blender to puree the soup until smooth.

Season the soup with nutmeg, salt, and pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens