The season of squash and soup have arrived. As the days and nights get cooler, few dishes satisfy like a bowl of soup.
Roasting the chicken and squash before turning them into soup gives a deeper flavor that wouldn’t normally be there if you just simply simmered the ingredients together. You can go a number of ways with the preparation. If you have the time, roast a chicken (for a previous meal). That will give you both some chicken meat and broth needed for your soup. Second, you can roast some chicken thighs with the celery, onion, garlic and squash. Third, purchase a deli roasted chicken, roast the veggies and squash in the oven to caramelize them for flavor needed. In the case of the second and third options you will need to make some good, rich vegetable or chicken stock (from scratch or bouillon cubes). The pasta cooks in the soup to help bulk things out.
Whatever route you chose to go in making this soup, the results will be incredibly flavorful I’m sure. Imagine the aroma coming from your kitchen — pure comfort food!