This was adapted from a recipe I found in Everyday Food magazine. A perfect fall recipe especially for busy weekends. You all know I'm all about easy dinners! This one fits the bill and uses little ingredients. I served it with a nice crusty bread.
Here's the recipe...
Roasted Chicken and Butternut Soup
4 - 5 Chicken Thighs, bone-in skin-on
1 Medium Butternut Squash, peeled, seeded and diced medium
1 Small Yellow Onion, diced medium
Extra Virgin Olive Oil
4 Cups Chicken Broth
1/4 tsp Ground Cumin
1/4 tsp Ground Coriander
1/4 tsp Ground Red Pepper (optional)
1 Tbsp Lemon Juice
Preheat oven 425 degrees. In a rimmed baking sheet, toss together the chicken thighs, butternut squash, onion with 2 -3 Tbsp Olive Oil. Season with salt and pepper. Arrange in single layer and roast until squash and chicken are cooked through, about 30 - 40 minutes.
Transfer chicken to a plate and let cool. Transfer squash and onions to a medium pot and add chicken broth and spices. Bring to a simmer over medium-high heat. With a fork or the back of a wooden spoon, mash most of the vegetables until soup is thick and chunky. Discard skin from chicken; cut meat into small pieces and add to soup. Add the bones back to soup and simmer for 30 minutes and then remove them. I think this give it a little extra homemade taste. Stir in lemon juice and season with salt and pepper.
AND now the winner of the autumn giveaway is....
CONNIE from Log Cabin Primitives!!
Congratulations! Thank you to all who entered and left such kind comments. I feel like we are kindred spirits here sharing our friendship, lives and projects. This blog brings me such joy and happiness.
See you all on Friday with a few more inspirations for fall....unless I think of something else to write about before then :)
Hugs ~ Jenn