I’m always on the look out for good meals that can be executed in a reasonable amount of time after coming home from. The following is a great winter comfort food dish adapted from a Blake Royer (of the Paupered Chef) recipe for Serious Eats. It quite easy to make and does not require much attention. It also happens to be relatively healthy and was a hit with the little one the next day. I only marginally deviated from the original recipe by going heavier on the spices. They don’t make the dish “spicy” and really give it some great flavor.
Roasted Chicken and Butternut Squash Soup (adapted from Serious Eats)
- 1 medium butternut squash, peeled and cut into 1/2 inch dice
- 1 medium yellow onion, cut into medium dice
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups low-sodium chicken broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon or so cumin seeds
- 1-2 tablespoons fresh squeezed lemon juice
- Fresh cilanto, for garnish
1) Adjust oven rack to middle position and preheat the oven to 425°F . Toss the squash and onion with the olive oil and spread on a large hot baking sheet in a single layer. Arrange the chicken pieces amongst the squash and onions. Sprinkle with cumin seeds, salt, and pepper without forgetting the chicken. Roast until the chicken is cooked through and squash is tender, about 30 minutes.
2) Transfer chicken to a plate to cool enough to handle, then pull the meat from the thighs, discarding the bones and skin. Chop into cubes and set aside.
3) In the meantime, combine the squash, onions in a hot medium sized pot or dutch oven. Add the ground cumin and coriander and stir to combine. Let cook about a minute.
4) Add the chicken broth and bring to a simmer. With a potato masher or wooden spoon, mash up the soup (it will still be somewhat chunky), then add the lemon juice. I actually like to use the hand blender we used to puree all of the little one’s veggies. Blend to your desired consistency. You can also pour the mixture in batched into a normal blender and pulse as needed.
5) Add the chicken pieces, then season to taste with salt, pepper, and/or lemon juice. Ladle into bowls and top with fresh cilantro as a garnish. The lemon balances the sweetness of the squash quite nicely and don’t forget to season well.