Roasted Chicken and Butternut Soup

Name: Roasted Chicken and Butternut Soup
Prep time: 15 min
Total time: 55 min
Ingredients: 4 bone-in, skin-on chicken thighs; 1 medium butternut squash (about 2 ½ 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; 0.25 teaspoon ground cumin; 0.25 teaspoon ground coriander; 1 to 2 tablespoons fresh lemon juice; Fresh cilantro (optional)

3.7

(246)

11 Reviews

By

Martha Stewart Editors

Updated on March 19, 2020

Prep Time:

15 mins

Total Time:

55 mins

Servings:

4

Bright butternut squash gives beta-carotene, vitamin C, and fiber to this satisfying homemade soup. Serve it for dinner or—if you can't wait—lunch.

Ingredients

4 bone-in, skin-on chicken thighs
1 medium butternut squash (about 2 ½ 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
¼ teaspoon ground cumin
¼ teaspoon ground coriander
1 to 2 tablespoons fresh lemon juice
Fresh cilantro (optional)

Directions

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.
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.