I make Chicken Stock ALL the time… I LOVE IT… and it brings simple things to life… as in this Soup… which doesn’t last long in my house!!
While my Chicken Stock bubbles away for 4 hours, really needing very little attention…
I start on my Butternut Squashes…
Peel and deseed…
Chop… and then do the same to a Red Onion… and throw in some sprigs of Thyme!!
Anoint with a little Olive Oil…
Salt…
And bake in the oven at 400 until you start to see it colour…
Remove and give the Squash a good stir… back in the oven…
Until nicely caramelized and tender!!
The Chicken Stock will need straining after about 4 hours…
Looking DELICIOUS, indeed!! Throw some Alphabet Pasta into this Stock… season and serve… children LOVE IT…
It’s otherwise known as Jewish penicillin!! All those soluble Vitamins in that transformed Water 😋
Add some of the hot Stock to the Squash pan… and deglaze, that is to say, scrape all the gooey goodness off the bottom of the pan…
Put this back into the Chicken Stock pan…
Season…
Stir…
Remove any Thyme stalks…
And, using an emersion blender, blend…
You’ll end up with a wonderfully velvety orangey Soup to die for!!!
I jar it up and freeze what we won’t eat 👍
SO GOOD ON A WINTER’S NIGHT with warm Baguette 😎
