Tuesday, November 16, 2010

roasted chicken and butternut soup... 55 minutes

the goods:

4 bone-in, skin-on chicken thighs
1 medium butternut squash, peeled, seeded, and diced medium
1 small yellow onion, diced medium
2 tablespoons extra-virgin olive oil
4 cups low-sodium chicken broth
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
2 tablespoons fresh lemon juice
fresh cilantro, for serving

Preheat oven to 425 degrees. In a roasting pan, toss together chicken, squash, onion, and olive 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. 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, 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 and season to taste with salt and pepper. Top with fresh cilantro to serve.

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