As the weather’s getting chillier and (don’t say it!) snowflakes start falling, nothing warms a body up more than a hearty bowl of soup or stew. This recipe, packed with protein from the chicken and vitamin A from the squash, is the perfect option for a filling and nutritious dinner. Bonus points: add some leafy greens like kale or collards for some extra veggie power.

Roasted Chicken and Butternut Squash Soup

Serves 6-8 (but freezes wonderfully!)
Adapted from Everyday Food by Martha Stewart

What You’ll Need:

1 onion, diced into medium sized chunks

1 butternut squash, cut into bite sized pieces

4 cups low-sodium chicken broth

2-3 boneless, skinless chicken breasts (about 1 lb.), cut into bite sized pieces (chicken thighs work well, too)

Salt and pepper

2-3 tablespoons olive oil

¼ teaspoon coriander

¼ teaspoon cumin

Pro Tip: If you can’t find coriander and cumin in your local grocery store, swap them out for ½ a teaspoon of a classic curry powder.

What to Do:

  1. On a rimmed baking sheet (or in a baking dish), toss together onion, squash, and chicken with the olive oil (enough to coat), and salt and pepper to taste.
  2. Roast until chicken is cooked through and squash is tender, about 30-40 minutes.
  3. Remove the roasting pan from the oven, and scrape chicken and squash into a big pot on the stove top.
  4. Add the broth, and spices and bring to a simmer.
  5. Once the mixture reaches a simmer, use the back of a wooden spoon to mash some of the pieces of squash. (The broken pieces will help to thicken the soup.)
  6. Continue to simmer for 10-15 minutes to allow soup to thicken.
  7. Serve and season with salt and pepper as needed. Enjoy!