Roasted Chicken and Butternut Squash Soup

The first rain storm of the season arrived last night, so a hot bowl of soup was in order for dinner. This soup takes only about 15 minutes of time to prep and 50 minutes or so longer before you have it to the table. The sweetness of the butternut squash is balanced perfectly with the flavors of cumin and coriander. It's a thick and chunky soup that is so very satisfying on a cold, rainy autumn evening.

Roasted Chicken and Butternut Squash Soup (from Everyday Food)

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

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. (I used two pans and roasted my chicken on one and the squash and onions on the other)

2. Transfer chicken to a plate and let cool. Transfer squash and onion to a medium-size pot and add broth, cumin, and corinander. Bring to a simmer over medium-high heat. 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 or shred meat into small pieces and add to soup. Stir in lemon juice and season to taste with salt and pepper. Serve with fresh cilantro, if desired.