The fall and winter holiday season is the perfect time to indulge in rich, hearty dishes that bring warmth and joy to gatherings with loved ones.
As you plan your dinner menus this fall, why not embrace the flavours of the season by incorporating local, seasonal ingredients like pumpkin, squash, or root vegetables? You can also elevate your meals by choosing sustainable proteins from a carbon-neutral food company, ensuring your seasonal feast is both delicious and environmentally conscious.
With the right ingredients, you can create dishes that celebrate the season while supporting local farmers and eco-friendly practices.
Maple Leaf Rotisserie Chicken with Butternut Squash Soup
Prep time: 10 minutes
Cook time: 35 minutes
Makes: 4 servings
Ingredients:
- 2 packages of Maple Leaf Rotisserie Chicken Legs
- 2 tbsp (30 ml) butter
- 3 cups (750 ml) butternut squash, peeled and diced into ¼ inch pieces
- ½ cup (125 ml) Yukon Gold potatoes, peeled and diced into ¼ inch pieces
- ½ cup (125 ml) celery, diced
- ½ cup (125 ml) white onion, diced
- ½ cup (125 ml) heavy cream
- 4 cups (1L) chicken stock
- Green onion, for garnish
Directions:
- Preheat the oven to 375°F (190°C).
- In a large pot, melt butter over medium heat and cook the vegetables until lightly browned.
- Pour in the stock to cover the vegetables and let cook. Bring to a boil and reduce the heat. Simmer for 25 minutes until the vegetables are tender.
- Meanwhile, prepare the chicken legs per package instructions.
- Transfer the vegetables to a blender and process until smooth.
- Return the soup to the pot and add heavy cream to reach the desired consistency.
- Ladle soup into serving bowls and garnish with green onion. Serve with the chicken legs.
Enjoy!
