Roasted Chicken And Butternut Squash Soup Recipes

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ROASTED CHICKEN AND BUTTERNUT SOUP



Roasted Chicken and Butternut Soup image

Bright butternut squash gives beta-carotene, vitamin C, and fiber to this satisfying homemade soup. Serve it for dinner or-if you can't wait-lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 55m

Number Of Ingredients 10

4 bone-in, skin-on chicken thighs
1 medium butternut squash (about 2 1/2 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
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 to 2 tablespoons fresh lemon juice
Fresh cilantro (optional)

Steps:

  • Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together chicken, squash, onion, and oil; season with salt and pepper. Arrange in a single layer and roast until squash and chicken are cooked through, about 30 minutes.
  • Transfer chicken to a plate and let cool. Transfer squash and onions to a medium pot and add broth, cumin, and coriander. Bring to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some vegetables until soup is thick and chunky. Discard skin and bones from chicken; cut meat into small pieces and add to soup. Stir in lemon juice; season to taste with salt and pepper. To serve, top with fresh cilantro, if desired.

Nutrition Facts : Calories 307 g, Fat 13 g, Fiber 5 g, Protein 19 g

ROASTED CHICKEN AND BUTTERNUT SQUASH SOUP



Roasted Chicken and Butternut Squash Soup image

Make and share this Roasted Chicken and Butternut Squash Soup recipe from Food.com.

Provided by DrGaellon

Categories     Chicken Thigh & Leg

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium butternut squash, peeled and cut into medium dice
1 medium yellow onion, cut into medium dice
4 chicken thighs, bone-in, skin-on
2 tablespoons olive oil
salt, to taste
ground black pepper, to taste
4 cups low-sodium chicken broth
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 -2 tablespoon freshly squeezed lemon juice
fresh cilantro, for garnish

Steps:

  • 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.
  • Transfer chicken to a plate. When cool enough to handle, remove and discard skin, and tear chicken into bite-sized pieces. Set aside.
  • 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.

'WELCOME FALL' ROASTED CHICKEN AND BUTTERNUT SQUASH



'Welcome Fall' Roasted Chicken and Butternut Squash image

Great meal to warm the house and welcome fall with the smells and flavors of the season! Chicken roasts with butternut squash, apple cider, and garlic. Even the kids will love the sweet fall flavor of the chicken and vegetables! Yields 2 large servings. As this dish cools on the table, the liquid and vegetables become wonderfully syrupy!

Provided by STACIE78

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 1h25m

Yield 2

Number Of Ingredients 12

2 cups cubed butternut squash
2 large red potatoes, scrubbed and cubed
2 carrots, peeled and cut into 1-inch pieces
2 shallots, sliced
4 cloves garlic, sliced
1 cup apple cider
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon pumpkin pie spice
2 chicken leg quarters with skin
1 tablespoon unsalted butter, softened
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Combine squash, red potatoes, carrots, shallots, and garlic in a 9x13-inch baking dish. Pour apple cider over the vegetables and drizzle with olive oil and honey. Sprinkle with pumpkin pie spice; stir to coat vegetables. Rub chicken legs with unsalted butter and place atop vegetables. Sprinkle chicken with salt and black pepper. Cover dish with aluminum foil.
  • Place into the preheated oven, turn oven temperature down to 350 degrees F (175 degrees C), and bake for 45 minutes. Remove aluminum foil, return to oven, and bake until chicken skin is crisp and brown, about 15 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 160 degrees F (70 degrees C).

Nutrition Facts : Calories 1001.4 calories, Carbohydrate 118.1 g, Cholesterol 142.9 mg, Fat 39.9 g, Fiber 11.7 g, Protein 47.6 g, SaturatedFat 11.2 g, Sodium 211.1 mg, Sugar 34.9 g

BUTTERNUT SQUASH SOUP WITH ROASTED GARLIC



Butternut Squash Soup with Roasted Garlic image

When roasting the butternut squash and garlic, use a parchment-lined baking tray for easy cleanup.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 5

1 large butternut squash, halved and seeded
Kosher salt and freshly ground black pepper
4 sprigs of fresh thyme
4 large cloves of Roasted Garlic
1 cup warm Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned

Steps:

  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
  • Season the squash with salt and pepper and tuck 2 sprigs of thyme into each cavity. Place, cut side down, on the baking sheet and roast until fork-tender, about 40 minutes.
  • When the squash is cool enough to handle, discard the thyme; peel the squash and coarsely chop. Combine the squash, garlic, and 1/2 cup of the chicken stock in a food processor and puree until smooth.
  • Add the remaining stock gradually until the mixture forms a very loose puree. Season the soup with salt and pepper.

ROASTED BUTTERNUT SQUASH SOUP



Roasted Butternut Squash Soup image

My favorite butternut squash soup recipe - the key to this recipe is the rich flavors from the caramelized onions and the roasted garlic.

Provided by pleiad7

Categories     Vegetable

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 7

1 medium butternut squash, split and seeded
3 cups chicken stock
1 yellow onion, chopped
1 head garlic
10 leaves fresh sage, chopped
4 ounces butter
salt and pepper

Steps:

  • Preheat an oven to 350 degrees farenheit. Rub or brush melted butter on the flesh side of the squash season liberally with salt and pepper. Place flesh side down on a cookie sheet into the oven. Roast approximately 1 hour or until soft and skin is blistering.
  • Remove the squash from the oven, flip over, and allow to cool to room temperature. Once cool, peel skin away from flesh, discard the skin.
  • While the squash is in the oven, cut the top off of the head of garlic, brush it with butter and wrap it in aluminum foil. Place in the oven and roast about 40 minutes or until the garlic is golden brown. Allow to cool, then squeeze the garlic out of the cloves, it should be a nice pasty consistency.
  • Take a large soup pot over medium-high heat and add the remaining butter; once the butter is melted add the onions. Allow the onions to cook until caramelized and golden brown.
  • Once the onions are a nice shade of brown (about 15 minutes) add the roasted squash. Stir together, warming the squash in the onions and butter. Add the roasted garlic, sage and chicken stock.
  • Allow to simmer for 30-40 minutes covered until the squash is well cooked in the broth.
  • Remove from heat, and in small batches blend in a blender (or you can use an immersion blender in the soup pot). Season with salt and pepper, divide into bowls and serve.

Nutrition Facts : Calories 214.6, Fat 12.8, SaturatedFat 7.6, Cholesterol 33.2, Sodium 237.4, Carbohydrate 23.5, Fiber 3.2, Sugar 5.2, Protein 4.4

GARLIC-FETA ROASTED BUTTERNUT SQUASH WITH CHICKEN



Garlic-Feta Roasted Butternut Squash with Chicken image

This is just something I threw together when I had a bunch of butternut squash that I needed to use. It turned out really tasty, so I decided to write it down.

Provided by Khaos WolfKat

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 8

2 pounds cubed butternut squash
2 large skinless, boneless chicken breasts, thinly sliced
1 large sweet red onion, or to taste, finely chopped
1 cup Mediterranean-style (with basil, Kalamata olive, and sun-dried tomato) crumbled feta cheese
2 tablespoons extra-virgin olive oil
2 cloves garlic, or to taste, minced
1 pinch ground multi-colored peppercorns, or to taste
1 pinch sea salt, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix butternut squash, chicken, red onion, feta cheese, olive oil, garlic, pepper, and sea salt together in a roasting pan.
  • Roast in preheated oven, stirring every ten minutes or so, until the chicken is no longer pink in the center and the squash cubes are tender, 30 to 40 minutes.

Nutrition Facts : Calories 404.7 calories, Carbohydrate 32.2 g, Cholesterol 99.3 mg, Fat 16.4 g, Fiber 5.3 g, Protein 34.4 g, SaturatedFat 7 g, Sodium 583.3 mg, Sugar 8.1 g

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