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
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4 bone-in, skin-on chicken thighs
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1 medium butternut squash (about 2 ½ pounds), peeled, seeded, and diced medium
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1 small yellow onion, diced medium
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2 tablespoons extra-virgin olive oil
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Coarse salt and ground pepper
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4 cups low-sodium chicken broth or water
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¼ teaspoon ground cumin
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¼ teaspoon ground coriander
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1 to 2 tablespoons fresh lemon juice
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Fresh cilantro (optional)
Directions
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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.
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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.