Now that fall is here, I think it’s time for a soup recipe. I had some leftover chicken and fresh thyme from the Roast Chicken recipe I posted recently. There’s always an ample supply of butternut squash and yams this time of year, so I added those ingredients to the soup as well. I threw a few handfuls of baby spinach in there while I was at it, to add more colour and nutrition.
We were having a small get-together for the boys’ birthdays. Since their birthdays are only 9 days apart, I made it a joint celebration, as usual. They also have their own birthday parties with their friends. Cole had a Minecraft Party – I posted about that last week if you’re interested. Bennett wanted his party to be at the movie theatre, so we’re going there tomorrow with his friends. It’s a busy month for parties! That’s why I keep the joint get-together pretty low-key. My family travelled by ferry and the boys’ godparents drove about an hour to get to our place, so I made this soup for all of them to enjoy once they arrived.
It had to be a gluten-free soup, because of my mom’s dietary restrictions, but being free of gluten doesn’t make it free of flavour. It was really delicious! I prepared the pureed part of the soup the night before and let the flavours have a chance to blend overnight. The next morning, I heated it up and added the chicken, spinach, and spices. I was busy with the party and didn’t snap an photos of critics eating my soup, but I can tell you that it was a big hit with the adults in particular. The kids ate it, too, but were more ho-hum about it. Cole found it a little spicy (of course!) because of the hot sauce that I had added. I used a little peri-peri sauce, and I loved the touch of warmth that it brought to the soup, even if Cole happened to disagree.