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 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
- Preheat oven to 425ºF.
- 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.
- 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.
- 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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