On a cold winter day it’s nice to curl up with a big bowl of soup and a blanket on the couch. Next time that dreary day rolls around, give this Paleo Chicken and Butternut Squash Soup a try. :)
I made this at our friend Mike’s house, while we were visiting him in Southern Illinois. Roasting the chicken and squash before turning it into a soup gave some extra flavor that wouldn’t normally be there if you simply boiled the ingredients.
Our meal was ready just in time, right before the Chicago Bears game started.
You’ll find this Paleo Chicken and Butternut Squash soup recipe in my first cookbook, Pigskin Paleo.
Give it a try and let me know what you think. :)
Roasted Chicken and Butternut Squash Soup
- 4 bone-in, skin-on chicken thighs
- 1 medium butternut squash, peeled, seeded, and diced
- 1 small yellow onion, chopped
- 2 tablespoons of coconut oil, melted
- 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
- Preheat oven to 425°F
- In a roasting pan or rimmed baking sheet, toss together the chicken thighs, butternut squash, yellow onion and coconut 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. Add 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 vegetables until soup is thick and chunky.
- Discard skin and bones from chicken. Cut the meat into small pieces and add to the soup.
- Stir in 1 to 2 tablespoons fresh lemon juice. Season, to taste, with sea salt and black pepper.
- Serve topped with fresh cilantro.
- Enjoy! :)