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Wednesday: Butternut Squash Soup and Chive Biscuits

You better just go ahead and double this one. It freezes beautifully and is a wonderful soup course for your next dinner party. You can chef-it-up with a little chopped apple, toasted almonds or maybe warm fresh thyme croutons. We like it just as is with chive biscuits – or a loaf of French bread if I’m short on time.
Serves: 4     Prep: 15     Cooking 45


For the Soup
2 tablespoons extra-virgin olive oil
1 carrot, diced
1 celery stalk, diced
1 onion, diced
4 cups cubed butternut squash, fresh or frozen
1 teaspoon chopped fresh thyme
4 cups low-sodium vegetable broth
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper For the Biscuits
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 pound ( 1 stick) cold unsalted butter, diced
3/4 cup half and half, optional
1/2 cup chopped fresh chives or fresh parsley
1 egg mixed with 1 tablespoon water, for egg wash


Prep Opportunity
Chop all soup veggies. The soup can be made and reheated very easily if you have more time during the day than tonight.
Heat oil in a large soup pot.
Add carrots, celery and onion and cook  just 3-4 minutes.
Stir in butternut squash, thyme, chicken broth, salt and pepper.
Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes.
Meanwhile, preheat the oven to 400º.
Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment.
Add the butter and mix on low speed until the butter is the size of peas.
With the mixer on low, add the half and half and beat until just mixed.
Add the chives and mix until just combined.
Dump the dough out on a well floured surface and form lightly into a rectangle ¾” thick.
Cut out rounds with a 2 1/2 " round cutter or drinking glass and place on a sheet pan lined with parchment paper.
Brush with the egg wash.
Bake for 20-22 minutes, until the tops are browned and the insides are firm.  
Working in batches, puree the soup in a blender. Or, you can use a hand-held immersion blender.
Return puree to the pot, taste for seasoning and adjust.
Serve soup in deep, warmed bowls and biscuits alongside.