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    You are in: Home / Recipes / Roasted Chicken and Butternut Squash Soup Recipe
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    Roasted Chicken and Butternut Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    DrGaellon's Note:

    Adapted from a recipe by Blake Royer at Serious Eats. http://bit.ly/aMZvTp

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425°F Place squash, onion, and chicken on a baking sheet in a single even layer. Drizzle with olive oil, and sprinkle with salt, and pepper. Toss to coat and roast until the chicken is cooked through and squash is tender, about 30 minutes.
    2. 2
      Transfer chicken to a plate. When cool enough to handle, remove and discard skin, and tear chicken into bite-sized pieces. Set aside.
    3. 3
      Meanwhile, place cooked squash and onion in a soup pot with chicken broth. Add the cumin and coriander and bring to a simmer. With a potato masher or wooden spoon, mash up the soup, leaving some chunks of squash. Stir in lemon juice. Return chicken to soup and simmer until heated through. Adjust salt, pepper and lemon if needed. Serve with cilantro for garnish.

    Ratings & Reviews:

    • on October 19, 2010

      55

      I've tried this recipe before, and I think it is very yummy. Of course, I'm going to experiment with making it healthier, as always. I add sage to this when I make it. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Chicken and Butternut Squash Soup

    Serving Size: 1 (660 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 437.4
     
    Calories from Fat 205
    46%
    Total Fat 22.8 g
    35%
    Saturated Fat 5.5 g
    27%
    Cholesterol 78.9 mg
    26%
    Sodium 847.2 mg
    35%
    Total Carbohydrate 37.3 g
    12%
    Dietary Fiber 6.1 g
    24%
    Sugars 8.2 g
    32%
    Protein 24.2 g
    48%

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