OVEN ROASTED BUTTERNUT SQUASH SOUP WITH CHICKEN
Soups always work well for busy schedules. You can make a large batch and simply reheat it to squeeze in a healthy lunch or dinner at home or even take it with you in a thermos container. When we still had four kids at home, I always made soup for one or two of our weeknight dinners. I tried to make batches that would last for two days or at least for school lunches the next day. Soups gave me the feeling that dinner was not a compromise, but instead a load of healthy nutrition that I could quickly provide to the whole family when time was scarce.
I love butternut squash and as soon as the fall harvest arrives, I immediately put this soup on our menu. I bake the butternut squash, onions, and chicken in the oven together. Then I remove the chicken and everything else goes into my soup pot. After that I add broth and spices, and voilà, delicious butternut squash soup!
Here are some of the numerous health benefits of this soup you will enjoy: Butternut squash is rich in vitamins, minerals, and antioxidants to boost the immune system and reduce inflammation. I add chicken with bone and skin since the extracted fats and juices provide additional nutrients on top of the protein. We like topping the soup with homemade yoghurt or fermented heavy whipping cream, and I also like to add some fresh cilantro, which among other nutritional health benefits is known to assist in binding and removing heavy metals from the body. My youngest daughter and I tend to fight over the crisply baked chicken skins - so yummy!
SERVES 4
INGREDIENTS
1 medium to large butternut squash
1 sweet onion
8 bone-in skin-on chicken thighs
2 tbsp olive oil
1qt vegetable broth
1 tsp sea salt
1/2 tsp cumin
1/2 tsp coriander
pepper
2 tbsp fresh cilantro, minced
2 tbsp homemade yoghurt
INSTRUCTIONS
Peel the butternut squash and remove the seeds. Cut the squash into small cubes. Peel the onion and cut into pieces. Arrange the butternut squash, onion, and chicken thighs flat on a rimmed baking sheet. Sprinkle with olive oil, salt, and pepper.
Bake at 380° F / 190° C for 35 minutes until the chicken skins are crisp and the meat cooked thoroughly.
Remove from the oven and place the chicken thighs on a plate. Set aside.
Add the onions and butternut squash to a large stock pot and make sure to include the juices. Mash the butternut squash evenly with a potato masher. You can also purée the soup using a stick blender. Add the vegetable broth and heat the soup until it starts boiling. Season with salt, pepper, cumin, and coriander.
Remove the bones and skins from the chicken and rip the meat into bite sized pieces. Add the chicken meat to the soup.
Garnish with homemade yoghurt or fermented heavy whipping cream and fresh cilantro.
MY LATEST RECIPES
Welcome to CREATING HEALTHY TIMES!
My name is Ulrike. I created this website to share my dietary approach to natural healing and delicious sugar, grain, and lactose-free recipes. I found that, provided with the right nutrition, the body itself is one of the greatest healers.
Find out what I learned on my nine-year journey with the Specific Carbohydrate Diet, and get valuable information about natural healing
ABOUT ME
Try my delicious sugar, grain, and lactose-free recipes
RECIPES
