Roast Chicken and Butternut Squash Soup

Today was an “I refuse to go to the grocery store” kind of day… So, I found a few ingredients laying around on the counter and in the refrigerator, mashed it into a soup and called it dinner!  Omar wasn’t too impressed until he tasted it and ate the whole bowl… Thankfully it tasted yummy!  If you need a little comfort food in your life, this will hit the spot!

Yields: 2-3 Servings

Ingredients:

  • 1 large butternut squash, cut in half and seeds removed
  • 1/2 – 1 cup chicken stock
  • 1/2 cup coconut milk
  • 2 tbsp garlic, minced
  • 1 large onion, small diced
  • 1/2 cup carrots, small diced (2-3)
  • 1/2 cup celery, small diced (2-3 stalks)
  • 1/4 cup fresh herbs (I used sage, thyme, and rosemary), minced
  • 1.5 – 2 lbs organic chicken (I used thighs…use whatever you want), skin-on/bone-in (washed and pat dried)
  • 2 tbsp fat
  • salt and pepper to taste
  • Garnish: arugula, diced tomato, fresh herbs… Your choice!

Directions:

  1. Preheat oven to 400 degrees.
  2. Heat up a cast iron skillet or oven proof skillet on medium-high heat.  Add some fat and let it get hot.  Sprinkle the chicken with salt and pepper.  Place the chicken skin side down in the skillet and brown.  While the chicken browns….
  3. Cut the butternut squash in half lengthwise.  Drizzle a little bit of olive oil on the squash.  Place the squash cut side down on a baking sheet lined with parchment paper.
  4. At this point, your chicken should be browned perfectly.  Flip it to the other side (skin side up).  Throw the chicken and the squash in the oven at the same time and bake for 25 minutes.  (If your chicken is skinless/boneless, you probably won’t need to cook it for that long.)
  5. While the chicken and squash bake, heat up a large saute pan on medium-high heat.  Add some fat to the pan.   Saute all of the veggies (garlic, onion, carrots, and celery) until translucent.  Let this cool while you wait on the squash and chicken to finish cooking.  Once it has finished cooking, let the squash cool long enough so you can pick it up and scrape it out of the skin.  Set the chicken on a plate and cover with foil.  Set the chicken to the side for a few minutes.
  6. In a blender or food processor, add the veggies, squash, and chicken stock.  Puree until smooth. Pour this into a Dutch oven and cook on low heat.  Add the coconut milk, fresh herbs, salt and pepper.  Stir well and TASTE it. Adjust the seasonings to your preference.
  7. If your chicken has skin, remove it.  Pull the meat off the bone and shred it with your fingers or with a fork.  You could totally use a Rotisserie chicken for this and it would make this recipe easy breezy!  I didn’t go to the store today, so I used what I had…chicken thighs!
  8. Ladle the soup into a pretty bowl and top with the chicken (or whatever meat you want).  I think this would be really good with Andouille Sausage too.  Garnish it, then devour it!  I hope you love this soup as much as we did!

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