It’s dinnertime yet again and I’ve got a leftover Costco rotisserie chicken taking up space in the fridge. I also picked up some delicata squash, which I never know what to do with. Soup time!

I love inventing soups. I use some pantry staples, rummage around in the fridge for other ingredients and an hour later I’ve got something wholesome, healthy and delicious on the table.

Roasted Delicata Squash Soup with Chicken & Corn

Serves 6-ish
Cook time: 1 hour

Ingredients:

• 2 delicata squash
• 1 tablespoon olive oil
• 1 ear fresh corn
• 2 tablespoons butter
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 medium carrots, chopped
• Salt, to taste
• 1/4 cup white wine (I used sake)
• 1 bay leaf
• 1 sprig of fresh rosemary, stem discarded
• 3 sprigs fresh thyme, stems discarded (or 1/4 teaspoon dried thyme)
• 4 cups chicken stock
• 1 can white beans, drained
• 2 cups chopped leftover rotisserie chicken meat
• Cream, for serving

Directions:

Preheat oven to 400F. Chop off the ends of each squash and cut them lengthwise. There is no need to peel them. Scrape out the seeds with a spoon. Place the squash halves on a sheet pan and coat inside and out with the olive oil. Bake for 30 minutes or until squash is fork tender.

Meanwhile, chop the kernels off of the corn and set those aside. Don’t toss the corn cob because it goes into the soup!

Melt the butter in a heavy-bottomed 4-quart pot over medium-high heat. Add the onions, celery and carrots. Sprinkle with a little salt and sauté until onions are soft, about 7 minutes. Add the white wine and let it bubble away for a minute or so.

Add the bay leaf, rosemary, thyme, chicken stock and the corn cob. Bring to a simmer, cover, and let simmer for about 20 minutes, until the carrots are soft.

Remove the squash from the oven. Roughly chop the squash and add it to the pot along with the drained beans. Cover again and cook for 10 minutes. Remove the corn cob and bay leaf from the pot and discard.

Remove pot from heat and blend with an immersion blender until it’s a consistency you like. I like mine a little chunky.

Place pot back on the heat and add the chicken bits and corn. Simmer for another 10 minutes. Add salt to taste. Serve with dollops of cream.