Roasted Chicken and Butternut Soup

Prep Time:
15 mins
Total Time:
55 mins

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.


  • 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)


  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.

Related Articles