Bright
butternut squash gives beta-carotene, vitamin C, and fiber to this satisfying
soup.
And
it is a nice flavor-filled change for chicken soup using mirepoix. Spices give this a great warming taste,
perfect for a cold and snowy day.
Roasted Chicken and Butternut 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 to taste
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)
Directions:
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.
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. Helpful Hint 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.
To
find any recipe featured this month -
use the search box and type: ChickJan
To find any theme recipe from this year type: recipe2018
For 2018 the monthly recipe themes will be:
January - Chicken Soup (ChickJan)
February - Beef Stew
March - Jambalaya
April - Ham & Shrimp Dishes
May - Bread recipes
June - Garden Delights
July - Grilling
August - Salsa, Corn &
Jelly
September - Squash Dishes
October - Pumpkin Recipes
November - Chili
December - Herbal Cocktails
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