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ROASTED CHICKEN AND BUTTERNUT SOUP
from "Everyday Food® magazine"

Bright butternut squash gives beta-carotene, vitamin C, and fiber to this satisfying soup.

Prep Time: 15 minutes
Total Time: 55 minutes
Yield: Serves 4

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INGREDIENTS (CLICK TO BUY)

4 bone-in, skin-on chicken thighs
1 medium butternut squash (about 2 1/2 pounds), peeled, seeded, and diced medium
1 small yellow onion, diced medium
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 cups low-sodium chicken broth or water
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 to 2 tablespoons fresh lemon juice
Fresh cilantro (optional)


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PREPARATION

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.
1. 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 or back of a wooden spoon, 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; season to taste with salt and pepper. To serve, top with fresh cilantro, if desired.


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Chicken Thighs, Grade A - $1.99/lb
 4pcs
 
  Butternut Squash - $1.99/lb
 1-3bs
 
  Organic Yellow Onion, Medium - $2.29/lb
 
 
  College Inn Fat Free and Lower Sodium Chicken Broth - $1.49/ea
 14.5fl oz
 
  Spice Supreme Ground Coriander - $1.29/ea
 3oz
 
  Lemons - $0.99/ea Save! 5 for $4.50
 
 
  Vegetable General - $1.99/ea
 bunch, Organic
 
You May Already Have
  Bel Aria Extra-Virgin Olive Oil - $11.99/ea
 34fl oz
 
  Morton Coarse Kosher Salt - $2.99/ea
 48oz
 
  Gefen Ground Black Pepper - $2.79/ea
 3oz
 
  Spice Supreme Ground Cumin - $1.29/ea
 3oz
 
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