Dished-Up #5&6

My two dishes are Chicken Tuscan Soup and Butternut Squash sauteed in White (weis) Gluhwein Butter. Both are very easy to make.
The Chicken Tuscan Soup can be made a couple of different ways depending on preference or convenience (white meat/dark meat, cooking own chicken/purchased rotisserie chicken).  I created this soup for my son. He always ordered a bowl of Chicken Soup with Gnocchi at our fave restaurant while living overseas. Having sampled his soup a couple times at the restaurant, I figured I could make something similar at home for him. My son, Josh, loves my homemade Chicken Tuscan Soup and requests it often....so I think I did a pretty good job in recreating it for him. Note* The mushroom shown in the ingredients pic and finished soup pic was added for Dad and is optional!
The Butternut Squash can be sauteed with the Gluhwein or any white wine. I chose Weis Gluhwein because this seasonal wine brings back memories of Christmas in Germany. Gluhwein is a traditional spiced wine served steaming hot in adorable little keepsake mugs throughout Germany at Christkindlmarkts (Christmas markets). Traditionally, it is a red wine, but occassionally you'll find it in white. My favorite is the white version. The flavor is more delicate~which complimented the squash well. I hope you enjoy these fall/winter comfort foods I share with you today.

Chicken Tuscan Soup

2 TBS olive oil
1 med onion, chopped
4 cloves garlic, minced
10 oz. (a handful or two) baby spinach
3-4 cups cooked chicken, diced
Appx 11 cups (90 oz.) chicken broth/stock
1 large tomato, diced
16oz. Gnocchi (prepackaged)
Fresh basil, chopped
Fresh Italian parsley, chopped
16oz. Half-n-half or 1 pint heavy cream
Salt and Pepper to taste
Freshly grated parmesan
Cook onion and garlic in olive oil until onion is transparent. Add spinach and wilt. Add chicken and broth. Heat to boil. Add tomatoes and gnocchi. Cook gnocchi for 2 mins or as directed on package. Reduce to simmer. Add about 4-5 chopped, large basil leaves and 1-2 tablespoons chopped Italian parsley. Add half-n-half or cream. Salt and pepper to taste. If the broth is not rich enough, add a little chicken bouillon. Heat through. Top with freshly grated parmesan and a leaf or two of fresh basil. Serve with crusty French baguette bread.

Butternut Squash Sauteed in Gluhwein Butter

1 butternut squash
2 TBS unsalted butter
1 TBS white gluhwein wine
A sprinkle of brown sugar
Salt and pepper to taste
Cut squash in half. Scoop seeds. Peel skin. Dice half of the squash (the other can be diced and frozen for later use). In stainless pan, add butter. Heat on med heat. Toss in diced squash. Drizzle wine on top. Sprinkle a bit of brown sugar over squash. Cook until squash is firm, but done (slight resistance to fork but not crisp). Salt and pepper to taste. About 5 mins.
With love, from my kitchen to yours....