Tuesday, November 9, 2010

Roasted chicken and butternut squash soup is what's for dinner tonight! Dice up a butternut squash and some onions, toss with olive oil and salt and pepper and spread out on cookie sheet. Rub chicken thighs with oil, salt and pepper and place on sheet as well. Roast at 425* for about 30-45 min, til squash is tender and chicken done. Put squash and onions in a pot and mash roughly with potato masher. Add chicken broth, ground cumin and ground coriander. Bring to a simmer. Remove skin and bones from chicken and shred into bite size pieces and add to soup. Serve. I thickened mine up with a little instant potato flakes, which was not part of the original recipe (from _Everyday_Food_ magazine, Oct '10) Yummy!

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