Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Roasted Chicken and Butternut Soup 3.7 (246) 11 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 19, 2020 Rate PRINT Share Close Prep Time: 15 mins Total Time: 55 mins Servings: 4 Bright butternut squash gives beta-carotene, vitamin C, and fiber to this satisfying homemade soup. Serve it for dinner or—if you can't wait—lunch. Ingredients 4 bone-in, skin-on chicken thighs 1 medium butternut squash (about 2 ½ 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 ¼ teaspoon ground cumin ¼ teaspoon ground coriander 1 to 2 tablespoons fresh lemon juice Fresh cilantro (optional) Directions 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. 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. Originally appeared: Everyday Food, October 2010 Rate It PRINT