Butternut Squash with Kidney and Garbonzo beans Soup

Hey folks, fall harvest is here. Found some great squash yesterday. Squash soup is traditional this time of year. Here is what you need to get it going.

5 liters of chicken stock
1-6oz chicken breast cooked and diced
1-caribou sausage or moose sausage(optional)
5 cups of roasted butternut squash
2-3 garlic cloves
2 cups of celery, small chop
1 carrot
2 medium onion
14 fl.oz of red kidney beans
19 fl.oz of Garbonzo beans
1/2 cup of rice, cooked
1 apple, core removed and peeled
1 tsp of sage
1 tbsp of summer savory
1 tsp of salt, more or less your preference

Here we go! Set up your pot for about 5 liters of chicken stock and bring to a boil then reduce to simmer. Make you sure the stock has alot of body. With this recipe i had to give my stock a boost with a cooked chicken breast and caribou sausage, But really it comes down to what type of sauasage you prefer and for that matter you may not even want to put sausage nor a chicken breast in your soup. However it really compliments the squash.
Next step is to peel the squash and add some oil to the pan to roast it off. Toss in your garlic cloves at this time. You want to cook for about 20-25 minutes at 425 degree just to get slight carmeling but more so to soften up the squah. Once the stock is ready add your celery, onion ,carrot, kidney beans, garbonzo beans, rice and apples,
After 20-25 minutes stop the cooking of the squah. Remove them from the oven and place in your stock pot with the other ingredients. Cook for approximately 25-30 minutes initially at a rolling boil and then reduce to a medium simmer.
After all the ingredients are cooked puree with either an immersion blender, food processor or blender. Hope you enjoy this. Let me know how it turns out for you. Keep in mind there are so many variations. if you dont prefer garbonzo beans you can always try yellow-eyed beans or another bean combination. It is all up to you so have fun making this soup.