RECIPE FRIDAY: Chicken Butternut Squash Soup with black beans

With cold weather finally appearing, I was definitely in the mood for soup. This one has a great taste and is easy to put together.

This recipe shared courtesy of Serious Eats (with a few of my personal changes)


1 medium butternut squash, peeled and cut into medium dice

1 medium yellow onion, cut into medium dice

4 chicken thighs

2 tablespoon olive oil

Salt and pepper to taste

4 cups soup stock (low sodium chicken, vegetable, or my homemade soup stock)

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon garlic powder

1 can black beans, drained and rinsed

1-2 tablespoons lemon juice

Fresh cilantro for garnish (optional)

Preheat oven to 425. Arrange squash, onion, and chicken on baking sheet in a single layer. Drizzle with olive oil, salt, and pepper. Toss to coat. Roast until chicken is cooked through and squash is tender, about 30 minutes.

When chicken has cooled, (pull from bone if used bone-in chicken), discard bones and skin. Chop into cubes and set aside.

Combine squash, onions, and chicken broth in medium pot. Add cumin, coriander, and garlic and bring to a simmer. With a potato masher, mash the soup (it will be chunky), then add lemon juice and black beans. Add chicken, season to taste with salt, pepper and lemon juice. Top with fresh cilantro if desired.

Eat right and Strive to be healthy!

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