Butternut and Apple Soup with Rosemary Chicken Skewers to Dip!


We thought October was a great month to share an amazing recipe that features local and in-season produce!

Check out your local farmer’s markets here. Most of the markets finish around October 23rd/24th! Hurry in to grab the last of our local produce/protein/dairy! Want to make some grilled chicken skewers to dip in a beautiful butternut squash/apple soup? Read More!

Ingredients for Rosemary Skewered Chicken

  • 3 lb. boneless skinless chicken breast, cut into 3/4 inch pieces
  • Flour
  • 4 tbsp. butter
  • Rosemary, salt and white pepper, to taste

Ingredients for Butternut Squash Soup

  • 2 tablespoons butter
  • 2 large leeks (white and pale green parts only), chopped
  • 1 large onion, chopped
  • 1 large potato, peeled and cubed
  • 2 cups cubed butternut squash
  • 1 cup diced carrots
  • 1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick
  • 1 quart chicken stock
  • 1/4 cup dry white wine (optional)
  • 1/2 cup light cream
  • 1/4 teaspoon ground nutmeg
  • salt and pepper to taste
  • 2 tablespoons chopped chives

Directions for Skewered Chicken:

The chicken may be broiled or grilled. Pre-soak the skewers in water for 30 minutes before using to keep them from burning under the broiler or on the grill.

Coat chicken pieces with melted butter and roll lightly with flour. Thread onto skewers. If broiling, sauté on the stovetop. Preheat the pan with vegetable oil and a dash of salt to create a non-stick surface. Place skewers onto pan, turning every 2 minutes, and cook until golden brown. If barbequing, pre-heat barbeque on medium heat for 10 minutes. Brush grates with vegetable oil and grill chicken skewers for 4-7 minutes turning half way in between. Brush on butter to increase flavor. Season with salt, rosemary, and white pepper once cooked. Place on top of the bowl of soup to serve.

Directions for Butternut Squash Soup:

Ready In:
1 Hr 5 Min

Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.

Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives and a dash of cream. Add Chicken Skewers to top of the bowl for unique presentation.

To find out more about what is in season each month click here.

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