Roasted Chicken and Butternut Soup
Recipe: #15134
October 25, 2014
Categories: Chicken, Onions, Squash Sunday Dinner, Oven Roast, Gluten-Free, No Eggs, Bone-in Pieces, Chicken Dinner, more
"Modified recipe from Martha Stewart's Everyday Food, October 2010."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (688.1 g)
- Calories 501.3
- Total Fat - 32.4 g
- Saturated Fat - 7.7 g
- Cholesterol - 146 mg
- Sodium - 1056 mg
- Total Carbohydrate - 27.3 g
- Dietary Fiber - 4.7 g
- Sugars - 7.4 g
- Protein - 28.4 g
- Calcium - 108.8 mg
- Iron - 3.3 mg
- Vitamin C - 37.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 425 degrees.
Step 2
In a roasting pan or rimmed baking sheet lined with aluminum foil, 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.
Step 3
Transfer chicken to a plate and let cool.
Step 4
Transfer squash and onions to a medium pot and add broth, cumin, coriander, and garlic powder. Bring to a simmer over medium-high. With a potato masher, immersion blender, or back of a wooden spoon, mash some vegetables until soup is thick and chunky.
Step 5
Discard skin and bones from chicken; cut meat into small pieces and add to soup. Stir in lemon juice; taste for seasonings. Add additional salt and pepper if necessary.
Step 6
Divide soup into four bowls; top with a bit of cayenne pepper and a tiny dollop of sour cream and cilantro, if desired.
Tips
- Aluminum foil
- Potato masher or immersion blender
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