Roasted Chicken and Butternut Soup
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 medium butternut squash (about 2 ½ 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
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 1 to 2 tablespoons fresh lemon juice
- Fresh cilantro (optional)
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