Dinner Tonight: Roasted Chicken and Butternut Squash Soup
If you want to add more gluten free, dairy free, paleolithic, and primal recipes to your recipe box, Dinner Tonight: Roasted Chicken and Butternut Squash Soup might be a recipe you should try. One serving contains 513 calories, 30g of protein, and 33g of fat. This recipe serves 4. For $2.05 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive main course. Plenty of people made this recipe, and 199 would say it hit the spot. Head to the store and pick up olive oil, lemon juice, low sodium chicken broth, and a few other things to make it today. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Serious Eats. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is spectacular. If you like this recipe, take a look at these similar recipes: Dinner Tonight: Butternut Squash Baked Risotto, Dinner Tonight: Spiced Butternut Squash, Lentil, and Goat Cheese Salad, and Dinner Tonight: Curried Squash and Apple Soup.
Servings: 4
Ingredients:
4 bone-in, skin-on chicken thighs
1 medium butternut squash, peeled and cut into medium dice
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1-2 tablespoons fresh squeezed lemon juice
4 cups low-sodium chicken broth
2 tablespoons olive oil
Salt and pepper to taste
1 medium yellow onion, cut into medium dice
Equipment:
baking sheet
oven
pot
potato masher
wooden spoon
bowl
ladle
Cooking instruction summary:
Procedures 1 Adjust oven rack to middle position and preheat the oven to 425°F. Arrange the squash, onion, and chicken on a large baking sheet in a single layer. Drizzle with the olive oil, salt, and pepper. Toss to coat and roast until the chicken is cooked through and squash is tender, about 30 minutes. 2 Transfer chicken to a plate to cool enough to handle, then pull the meat from the thighs, discarding the bones and skin. Chop into cubes and set aside. 3 In the meantime, combine the squash, onions, and chicken broth in a medium pot. Add the cumin and coriander and bring to a simmer. With a potato masher or wooden spoon, mash up the soup (it will still be somewhat chunky), then add the lemon juice. Add the chicken pieces, then season to taste with salt, pepper, and/or lemon juice. Ladle into bowls and top with fresh cilantro as a garnish.
Step by step:
1. 1
2. Adjust oven rack to middle position and preheat the oven to 425°F. Arrange the squash, onion, and chicken on a large baking sheet in a single layer.
3. Drizzle with the olive oil, salt, and pepper. Toss to coat and roast until the chicken is cooked through and squash is tender, about 30 minutes.
4. 2
5. Transfer chicken to a plate to cool enough to handle, then pull the meat from the thighs, discarding the bones and skin. Chop into cubes and set aside.
6. 3
7. In the meantime, combine the squash, onions, and chicken broth in a medium pot.
8. Add the cumin and coriander and bring to a simmer. With a potato masher or wooden spoon, mash up the soup (it will still be somewhat chunky), then add the lemon juice.
9. Add the chicken pieces, then season to taste with salt, pepper, and/or lemon juice. Ladle into bowls and top with fresh cilantro as a garnish.
Nutrition Information:
covered percent of daily need
