ROASTED CHICKEN AND BUTTERNUT SOUP
4 bone-in, skin-on chicken thighs
1 med. butternut squash (2 1/2 lbs), peeled, seeded, and diced med.
1 sm. onion, diced
2 T. olive oil
Salt & pepper....
4 C. chicken broth (I used turkey broth made from Holiday turkey)
1/4 t. cumin
1/4 t. coriander
1 T. lemon juice
Chopped fresh cilantro for garnish
Heat oven to 425. In roasting pan, toss together chicken, squash, onion and oil.
Season w/ salt and pepper.
Roast for 30 min. or til cooked through.
Put chicken on plate to cool.
Transfer squash and and onion to soup pot. Add broth, cumin, and coriander.
Bring to simmer over med-hi heat.
Mash some vegetables til soup is thick and chunky.
Discard bones and skin from chicken, add meat (cut into sm. chunks) to soup.
Stir in lemon juice and season to taste w/ salt and pepper.
Serve, topped w/ cilantro (if desired).