Bright butternut squash gives beta-carotene, vitamin C and fiber to this satisfying soup.
- 4 bone-in, skin-on chicken thighs
- 1 medium butternut squash (about 2 1/2 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
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 to 2 tablespoons fresh lemon juice
- Fresh cilantro (optional)
Preheat the oven to 425 degrees F. In a roasting pan or rimmed baking sheet, toss together the 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 the chicken to a plate and let cool. Transfer the squash and onions to a medium pot and add the 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 the soup is thick and chunky. Discard the skin and bones from the chicken; cut the meat into small pieces and add to the soup. Stir in the lemon juice; season to taste with salt and pepper. To serve, top with fresh cilantro, if desired.
Make Ahead: Transfer cooled soup to freezer bag or airtight container and freeze, up to 3 months. Thaw, and then reheat. Add garnishes just before serving.
Recipe reprinted by permission of Martha Stewart Everyday Food. All rights reserved.
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