While visiting our friend Mike I promised I would cook up a nice meal for him. With inspiration from Everyday Food, this was the result.
This soup was a delicious comfort food recipe to curl up inside on a cold Chicago winter night. You can also find this soup recipe in my cookbook, Pigskin Paleo.
Roasted Chicken and Butternut Squash Soup
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 medium butternut squash, peeled, seeded, and diced
- 1 small yellow onion, diced
- 2 tablespoons of extra-virgin olive oil
- sea salt
- coarse ground black pepper
- 4 cups chicken broth or water
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1-2 tablespoons of fresh lemon juice
- fresh cilantro
Directions Serves 4
- Total Time: 55 min
- Preheat oven to 425°
- In a roasting pan or rimmed baking sheet, toss together the chicken thighs, butternut squash, yellow onion and extra-virgin olive oil.
- Season tray with salt and ground black pepper.
- Arrange chicken and vegetables into a single layer and roast until squash and chicken are fully cooked (about 30 minutes).
- Transfer chicken to a plate and let cool.
- Transfer squash and onions to a medium pot and chicken broth or water, cumin and coriander.
- Bring to a simmer over medium-high heat.
- With a potato masher or back of a wooden spoon, mash the vegtables until soup is thick and chunky.
- Discard skin and bones from chicken; cut meat into small pieces and add to soup.
- Stir in 1 to 2 tablespoons fresh lemon juice; season to taste with salt and pepper.
- Serve topped with fresh cilantro.
- Enjoy! :)
To make this soup Vegetarian and Vegan, leave out the chicken. Use water or vegetable broth in place of the chicken broth. And, feel free to add a few more veggies when you roast the squash such as parsnips and/or carrots.