1 ¾ pounds chicken thighs, bone-in, skin-on, 4 thighs
2 ½ pounds butternut squash, (1 medium squash) peeled, seeded, and diced medium
1 small yellow onion, diced medium
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 cups low-sodium chicken broth, or water
¼ teaspoon ground cumin
¼ teaspoon ground coriander
1 tablespoon fresh lemon juice, up to 2
Fresh cilantro (optional)
1. Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, 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. Transfer chicken to a plate and let cool.
2. Transfer squash and onions to a medium pot and add broth, cumin, and coriander. Bring to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some vegetables until soup is thick and chunky. Discard skin and bones from chicken; cut meat into small pieces and add to soup. Stir in lemon juice; season to taste with salt and pepper. To serve, top with fresh cilantro, if desired.
Transfer cooled soup to freezer bag or airtight container and freeze, up to 3 months. Thaw, and then reheat. Add garnishes just before serving.
Melissa’s notes: The chicken took closer to 45 minutes cook through. I also used a stick blender to make my soup into a thick puree instead of only mashing with a spoon.
• Prep: 15 Minutes
• Total Time: 55 Minutes
Source: MarthaStewart.com (4 servings)