Roasted Chicken and Butternut Soup

This was such an awesome use of leftovers and it didn't taste like last night's dinner. I ended up using leftover roaster chicken and leftover roasted butternut squash for this recipe. I found the recipe from Everyday Food October 2010. The seasoning of cumin and coriander and the brightness of fresh lemon juice and cilantro took this meal to spectacular. I also happened to have some frozen Alexis brand sweet potato rolls which were an awesome compliment of the flavors.  You will want seconds of this soup. I would rate this recipe ***** stars. I promised Kevin I will make this again !!

• • 4 bone-in, skin-on chicken thighs ( I used 2 cups leftover roast chicken)
  • 1 medium butternut squash (about 2 1/2 pounds), peeled, seeded, and diced medium (used 2-3 cups of leftover roasted butternut)
  • 1 small yellow onion, diced medium
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 4 cups low-sodium chicken broth
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1 to 2 tablespoons fresh lemon juice
  • Fresh cilantro (optional)
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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.
2. Transfer chicken to a plate and let cool. 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  ( I used my immersion blender ) mash 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.