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Roasted Chicken and Butternut Soup

Bright butternut squash gives beta-carotene, vitamin C, and fiber to this satisfying soup.

  • Prep:
  • Total Time:
  • Servings: 4
Roasted Chicken and Butternut Soup

Source: Everyday Food, October 2010


  • 4 bone-in, skin-on chicken thighs
  • 1 medium butternut squash (about 2 1/2 pounds), peeled, seeded, and diced medium
  • 1 small yellow onion, diced medium
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 4 cups low-sodium chicken broth or water
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1 to 2 tablespoons fresh lemon juice
  • Fresh cilantro (optional)


  1. Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together chicken, squash, onion, and oil; season with salt and pepper. Arrange in a single layer and roast until squash and chicken are cooked through, about 30 minutes.

  2. Transfer chicken to a plate and let cool. Transfer squash and onions to a medium pot and add broth, cumin, and coriander. Bring to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some vegetables until soup is thick and chunky. Discard skin and bones from chicken; cut meat into small pieces and add to soup. Stir in lemon juice; season to taste with salt and pepper. To serve, top with fresh cilantro, if desired.

Cook's Note

Transfer cooled soup to freezer bag or airtight container and freeze, up to 3 months. Thaw, and then reheat. Add garnishes just before serving.

Reviews (9)

  • tinmango 2 Oct, 2014

    This was simple and delicious! Definitely will make again. I shredded a leftover rotisserie chicken breast, added some cinnamon and topped with crispy kale. Tasted and smelled just like autumn.

  • Anne Pollitt 18 Jan, 2014

    Made this stew tonight. Used chicken breast instead but we absolutely love this. The flavors are so good. Served it with some good Irish Soda bread I had made. Very, very, good! :)

  • Beantown 10 Jan, 2014

    Delicious. Followed the recipe exactly, but my chicken needed an extra 20 minutes in the oven.

  • KristinArnors 14 Nov, 2012

    This recipe is super good! Anything with butternut squash tastes delicious. I added some McCormick Hot Mexican Style Chili Powder to it for some extra flavor. It really underlined the roasting and cumin flavors and was a good balance to the sweetness of the butternut squash.

  • ChristineIvy 30 Jun, 2012

    Absolutely delicious, but I added corn cut off two cobs of corn and the leaves from a single bunch of kale. *to die for* I think adding chicken broth, and using half a roast chicken I already had on hand made this especially tasty :)

  • JessDVM 9 Nov, 2011

    Wonderful rich and savory soup! I made numerous times last winter and am excited to have it for dinner tonight! Simple, delicious and healthy!

  • AElizabethJ 22 Oct, 2011

    Really disappointing! I was excited to make this, based on the 5 star reviews, but this was a huge greasy mess - I should have used chicken breasts and maybe it would have turned out better? I ended up puree-ing it in hopes of salvaging it, instead of just tossing the whole thing. I don't know if I will be making this recipe again.

  • Gayla 7 Oct, 2011

    This is a favorite of my husbands. Big Hit at our house, and super easy.

  • birdshell 29 Oct, 2010

    This soup is a huge hit! I definitely have found a new favorite recipe.

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