Every time I see a butternut squash recipe, I think about it for a second and then discard it because NOTHING could be as simple as this great recipe I’ve made for years. Originally from Everyday Food, they have you roast all the ingredients on cookie sheets before pulverizing into a soup. The squash creates a thick, creamy base—the chicken provides protein and richness—and the roasting gives the soup an extra depth of flavor without spending hours over a stove top.
NOTE: The recipe calls for chicken thighs, but I also like to use the entire chicken leg for this recipe, especially when I break down a chicken and am looking for a way to use up the parts.
Roasted Butternut and Chicken 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
- 4 whole garlic cloves, NOT peeled
- 2 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 4 cups low-sodium chicken broth
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 2 tablespoons fresh lemon juice (or cider vinegar)
- 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 (using two pans if necessary) and roast until squash and chicken are cooked through, about 30 minutes.
- Transfer chicken to a plate and let cool. Discard skin and bones from chicken; cut meat into small pieces.
- Transfer squash and onions to a medium pot and add broth, cumin, and coriander. Remove skins from garlic and add to pot. Bring to a simmer over medium-high.
- Using an emulsion blender, blend ingredients together until smooth. If you prefer a chunkier soup, you can use a potato masher to smash ingredients instead. Stir in chicken and lemon juice/vinegar; season to taste with salt and pepper.