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    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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    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)

    Print recipe

    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.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Chicken Thighs, Grade A - $1.99/lb
     4 pieces per pack, Grade A
      Butternut Squash - $1.99/lb
     Farm Fresh
      Organic Yellow Onion, Medium - $1.99/lb
      FreshDirect Chicken Stock - $3.49/ea
      FreshDirect Ground Indian Coriander - $3.59/ea
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
      Cilantro - $1.99/ea Save! 2 for $3.00
     Farm Fresh
    You May Already Have
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
      Morton's Coarse Kosher Salt - $2.69/ea
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
      FreshDirect Ground Cumin - $3.79/ea
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