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Roasted Chicken and Butternut Soup

Created by Kerfuffle-Upon-Wincle (KUW) on October 25, 2014

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

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.