|Great for a cold, stormy day.|
I love this soup because it is so f-ing easy! Oh, and tasty too, of course. If you've never broken down a butternut squash before, don't be scared. It's fairly easy once you get the hang of it. Everyone has their own way of doing it but here's a good tutorial video. Just remember to cut your squash into fairly uniform pieces so they cook evenly. Depending on how large your squash is, and how soupy you like your soup, you may have to add more chicken broth. For a heartier soup, try adding some small pasta, noodles or even rice. I like to eat this soup with some crusty toasted bread on the side. Make a double batch and freeze half for a rainy, lazy day dinner.
Roasted Chicken & Butternut Squash Soup
1 medium butternut squash, peeled, cored & diced into medium cubes
1 medium yellow onion, medium diced
4 bone-in, skin-on chicken thighs
2 tbsp olive oil
salt & pepper
4 cups low sodium chicken broth
1/4 tsp ground cumin
1 lemon, zested & juiced
more lemons, cilantro, green onion, sour cream for garnish
- Preheat oven to 425F. Toss cubed squash, onion & chicken thighs
with olive oil, salt & pepper. Arrange on a sheet pan in a single layer
(you may need two sheets to hold everything- if so, place one in the top
third and another in the lower third of the oven, rotating halfway through cooking)
- Roast 30-35 minutes until chicken is cooked through and squash is tender.
- Transfer chicken to a plate to cool. Discard skin & bone, chop into desired size.
- Combine broth, cooked squash & onion, cumin, lemon zest into a large pot.
Bring to a simmer & mash the squash to your desire (use the back of your spoon
or a potato masher). Add the chopped chicken & lemon juice into
the soup, salt & pepper to taste. Add more broth if you want it soupier.
- Serve with a dollop of sour cream, a squeeze of fresh lemon juice, cilantro & green onions.
Some crusty bread on the side would be delicious as well.
|Garnish to your heart's desire!|