Healthy Test Kitchen
Roasted Chicken and Butternut Squash Soup
This butternut squash soup tastes great with or without chicken.
Yield: 20 laddles of soup
Ingredients
4 bone-in chicken thighs (or 2.5 cups diced cooked chicken)
2.5 pound butternut squash, diced (about 7 cups)
1 onion
4 cups broth
1/4 tsp cumin
1/4 tsp coriander
Instructions
1. Preheat oven to 425 degrees.
2. Toss together butternut squash and onion on roasting pan. Season with salt and pepper.
3. Place chicken on top. Season with salt and pepper. Roast 30-40 minutes or until chicken is cooked through.
4. Transfer squash adn onions to pot. Add broth, cumin, and coriander. Simmer until soft.
5. Mash some of the soup (or puree).
6. Chop chicken and add to soup.
Inspired by Martha Stewart
Notes: Soup tastes great with or without chicken. The soup is a bit thin. I'm not sure what the roasting accomplished other than cooking the chicken. Next time, try a more efficient method fro preparing this soup. After roasting chicken for 30 minutes, it is mostly cooked but red near the bones. (Fine if you plan on cooking the chicken longer in the soup.) The chicken itself tastes rubbery.