Ingredients
- 4 chicken thighs (bone-in, skin-on chicken thighs)
- 2 1/2 pounds butternut squash (1 medium, peeled, seeded, and diced into bite-sized pieces)
- 1 small yellow onion (diced into bite-sized pieces)
- 2 tablespoons oil (olive oil)
- Salt (for sprinkling)
- Ground black pepper (for sprinkling)
- 4 cups low-sodium chicken broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/8 teaspoon garlic powder
- 1 to 2 tablespoons fresh lemon juice
- Cayenne pepper (OPTIONAL)
- Sour cream (OPTIONAL)
- Fresh cilantro (for garnish)
How to Make
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Step 1: Preheat oven to 425 degrees.
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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.
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Step 3: Transfer chicken to a plate and let cool.
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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.
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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.
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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 & Variations
- Aluminum foil
- Potato masher or immersion blender
We hope you enjoy this recipe!
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