4 bone-in, skin-on, chicken thighs
1 medium butternut squash, peeled and cubed
1 large onion, cut into chunks
salt, to taste
black pepper, to taste
2 tablespoons olive oil
4 garlic cloves, crushed
4 cups chicken broth
¼ teaspoon cumin
¼ teaspoon coriander
1-2 tablespoons lemon  juice
1 teaspoon salt
¼ teaspoon black pepper

  1. Preheat oven to 425ºF.
  2. On a baking sheet, combine chicken, squash, and onion. Season with salt and pepper and toss with garlic and oil. Spread evenly on the baking sheet and bake for 45 minutes.
  3. In a soup pot, combine the roasted squash and onion. Add chicken broth, cumin, and coriander. Bring to a simmer and cook for 30 minutes over medium heat. Puree until smooth.
  4. Remove skin and bones from chicken and cut into small pieces. Add to soup. Stir in lemon juice and season with salt and pepper.

Yield: 6 servings

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