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Roasted Chicken and Butternut Squash Soup

Paleo Chicken and Butternut Squash Soup is great for when you're under the weather or if it's cold outside and you need need to warm up fast. by , updated Posted on

Roasted Chicken and Butternut Squash Soup
Marla Sarris
Marla Sarris is the founder of Paleo Porn, co-author of Pigskin Paleo, project manager at SPYR and Executive Producer of Minimalism. After tirelessly dedicating six years to teaching Mathematics at one of the top High Schools in the nation, she left her all-consuming career in pursuit of a healthy, sustainable lifestyle. She continues to indulge her passion for teaching through Paleo Porn.

On a cold winter day, it’s nice to curl up with a big bowl of soup and a blanket on the couch. Next time that dreary day rolls around, give this Paleo Chicken and Butternut Squash Soup a try. :)


Roasted Chicken and Butternut Squash SoupRoasted Chicken and Butternut Squash Soup

The first time I made this soup, Jeff & I were at our friend Mike’s house, while we were visiting him in Southern Illinois.

Roasting the chicken and squash before turning it into soup gives a deeper flavor that wouldn’t normally be there if you simply boiled the ingredients together.

This meal was ready just in time and I served it for lunch right before the Bears game started.

Whether you’re cooking a big batch on the weekend or on a weeknight, this soup is quite versatile and makes for a nice and hardy meal.

Give it a try and let me know how it turns out for ya. :)

Roasted Chicken and Butternut Squash Soup

Roasted Chicken and Butternut Squash Soup

Yield: 4 Servings

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 1 medium butternut squash, peeled, seeded, and diced
  • 1 small onion, chopped
  • 2 tablespoons coconut oil, melted
  • coarse ground sea salt, to taste
  • coarse ground black pepper, to taste
  • 4 cups chicken broth or water
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 2 tablespoons of fresh lemon juice
  • fresh cilantro

Directions

  1. Preheat oven to 425°F
  2. In a roasting pan or rimmed baking sheet, toss together the chicken thighs, butternut squash, yellow onion and coconut oil.
  3. Season tray with salt and ground black pepper.
  4. Arrange chicken and vegetables into a single layer and roast until squash and chicken are fully cooked (about 30 minutes).
  5. Transfer chicken to a plate and let cool.
  6. Transfer squash and onions to a medium pot. Add chicken broth or water, cumin and coriander.
  7. Bring to a simmer over medium-high heat.
  8. With a potato masher or back of a wooden spoon, mash the vegetables until soup is thick and chunky.
  9. Discard skin and bones from chicken. Cut the meat into small pieces and add to the soup.
  10. Stir in fresh lemon juice. Season, to taste, with sea salt and black pepper.
  11. Serve topped with fresh cilantro.
  12. Enjoy! :)

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