1 medium butternut squash, peeled, seeded and diced
1 small yellow onion, diced
2 Tbsp EVOO
coarse salt and ground pepper
4 cups low-sodium chicken broth
1/4 tssp ground cumin
1/4 tsp ground corriander
2 Tbsp lemon juice
Instructions
Preheat oven to 425. In a roasting pan, toss together chicken, squash, onion, and EVOO; season with coarse salt and ground pepper. Arrange in single layer and roast until squash and chicken are cooked through, about 30 minutes.
Transfer chicken to a plate and let cool. Transfer squash and onions to a medium pt and add chicken broth, cumin and coriander. Bring to a simmer over medium-high. With a potato masher or back of wooder sppon, mash some vegetables until soup in thick and chunky. Cut meat into small pieces and add to soup. Stir in 2 Tbsp fresh lemon juice and season to taste.
Originally Submitted
2/13/2011
0 Out of 5 from
0 reviews
You can add this Roasted Chicken and Butternut soup recipe to your own private DesktopCookbook.
