Sunday, January 15, 2012

Roasted Chicken and Butternut Soup

Image courtesy Martha Stewart FOOD
Recipe from Martha Stewart FOOD with adaptations from me:)


  • 3-4 lb whole chicken
  • 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


  1. Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, roast chicken for 25 minutes until nicely browned. Then, decrease temperature to 300-325 and roast until your meat thermometer registers 160 degrees and it starts to fall off the bone(a couple hours). Take out of oven and let cool while your veggies cook.
  2. Toss together squash, onion, and oil; season with salt and pepper. Arrange in a single layer and roast until squash and onion are cooked through, about 30 minutes.
  3. 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(collect about 2 cups of meat, mostly dark. Save the rest for a yummy Chicken salad:); cut meat into small pieces and add to soup. Stir in lemon juice; season to taste with salt and pepper.
  4. Enjoy!

This soup is so surprisingly simple. The squash makes it sweet and the chicken is so savory when cooked until falling off the bone. But don't leave out the lemon juice, it's essential to give it a nice brightness--YUM!

Did I mention it's good for your waistline too?!

Serves 4

Nutritional info per serving

Calories: 307

Carbohydrates: 31g

Total Fat: 13g

Protein: 19g

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