Hello October. Shop the Hanover Farmers Market this weekend to stock up on the ingredients you will need to make this tasty Fall-inspired soup.

Ingredients:

1 medium butternut squash, peeled and cut into 1 inch cubes (Freitas or Cretinons Farm)

1 medium yellow onion, cut into 3/4 inch cubes

2 tablespoons olive oil (Ripe from Vine )

2-3 cups Shredded Rotisserie Chicken

Salt and pepper (Hippy Pilgrim), to taste

4 cups Hale Bone Broth (more if you want thinner soup)

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1 tablespoon freshly squeezed lemon juice

Fresh flat-leaf parsley for garnish (Stargazer Family Farm )

Handful of dried currants, for garnish

Instructions:

Preheat the oven to 425 degree F with rack placed in middle.

Pile the squash and onions on a rimmed baking sheet, drizzle with oil. Toss the vegetables in the oil and spread them out into a single layer. Sprinkle with salt and pepper.

Roast vegetables in the oven for 40 to 45 minutes, until the squash is tender.

In a large saucepan, combine the squash, onions, and Hale bone broth. Add the cumin and coriander and bring the mixture to a simmer. Using a potato masher, roughly mash the vegetables, leaving some chunks for texture.

Add the shredded cooked chicken into the pot. Stir well.

Simmer, stirring occasionally. Garnish. Add salt and pepper if needed and enjoy!!