Here's the idea: Grab some produce, seasoning, and perhaps some protein, throw it on a sheet tray and roast until golden and tender, then mash it up into a rustic, warming soup. A couple weeks ago I wrote about a beet and potato borscht soup that fit that model; this variation on the butternut squash soup does as well. Roasting adds a depth of flavor that simmering will never provide, and it also makes for a low-fuss dinner that tastes like it took a lot more effort than it did.
In this recipe, like the beet and potato borscht adapted from Everyday Food, chicken thighs are tucked in amongst chopped onion and cubed squash (peeling and preparing the squash is the hardest part of this whole thing), then shredded into the soup. Ground cumin and coriander add a little punch to help cut the sweetness, and a crucial squeeze of lemon adds acidity to keep it all in balance.
About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. After a year in Estonia, he's now living in Chicago.
1 medium butternut squash, peeled and cut into medium dice1 medium yellow onion, cut into medium dice4 bone-in, skin-on chicken thighs2 tablespoons olive oilSalt and pepper to taste4 cups low-sodium chicken broth1/4 teaspoon ground cumin1/4 teaspoon ground coriander1-2 tablespoons fresh squeezed lemon juiceFresh cilanto, for garnish
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