Tuesday, January 18, 2011

Roasted Chicken and Butternut Soup

My youngest took one look at this soup and said, "Oh, Mommy, I can't like that." Well, she had to try it anyway...and quickly ate her way through the bowl. This soup was just a tad bit sweet which was a little surprising, but not too much. I think the sweetness is due to the ground coriander. This soup was really amazing and I love the bright orange color that the squash brings to the soup.

4 chicken thighs, bone-in, skin-on
1 medium butternut squash, peeled, seeded, and diced
1 small yellow onion, diced
2 Tbsp olive oil
coarse salt and pepper
4c chicken broth
1/4 tsp ground cumin
1/4 tsp ground coriander
2 Tbsp of lemon juice

In a roasting pan, toss together chicken thighs, squash, and onion. Drizzle with olive oil. Season with salt and pepper. Arrange the ingredients in a single layer on pan. Roast in oven at 425˚F for 30 minutes. Transfer chicken to a plate and allow to cool. Transfer squash and onions to a medium pot and add chicken broth and spices. Bring to a simmer over med-high heat. With a potato masher, mash some of the vegetables until soup is thick and chunky. Discard skin and bones from the chicken and cut meat into small pieces. Add to soup. Stir in 1 to 2 Tbsp of lemon juice. Season to taste with salt and pepper. Before serving, garnish with cilantro.

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