Chicken Butternut Soup

Nothing better than homemade soup. This is easy, extremely flavourful and a winner for sure at the table.

Are you ready? Remember to always recite the mantra “Damn I can do this”.

 

  • 4 chicken thighs, skin on, bone in
  • 1 medium butternut squash, peeled and cut in 1 inch cubes
  • 1/2  medium yellow onion, medium dice
  • 2 tbsp. olive oil
  • 4 cups low sodium chicken broth
  • 1/4 tsp. cumin and coriander
  • 2 tbsp. lemon juice
  • pinch of salt and pepper

Preheat oven to 425. Line a cookie sheet with parchment paper and add the chicken, butternut squash and onion. Toss with  olive oil and bake in the oven for about 30 minutes.

Remove the chicken and let cool. Transfer remaining ingredients to a saucepan, add the broth and simmer on medium heat for about 10 minutes.

Now with a wooden spatula or potato masher, mash some or all of the vegetables until the soup is thick.

Remove the skin, bone and any cartilege from the chicken and break into bite size pieces and add to the saucepan.

Stir in 2 tbsp. lemon juice, pinch of salt and pepper.

Serve in a pretty soup bowl with a slice of  toasted baquette (or two).

 

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