ROASTED CHICKEN AND BUTTERNUT SOUP

(RECIPE POSTED BY DIANA ROSS MADILL)

Now that the cold weather has arrived, here is one of my favorite soup recipes.

4-5 bone in chicken thighs
1 med/large butternut squash-peeled seeded and cubed (1 inch)
1 large onion diced
3 tablespoons olive oil
salt and pepper
4 cups chicken stock
1/4 tsp. ground cumin
1/4 tsp ground corriander
pinch of dried thyme
*few pepper flakes (if you like a little heat)
1 tsp. lemon juice

Preheat oven to 375*F.

Toss squash cubes and onion with olive oil and arrange on a parchment lined baking sheet. Arrange chicken pieces among the squash and onions. Sprinkle salt and pepper over everything. Roast for 45-50 minutes until the squash is soft and the chicken is browned and done. Remove from oven and place chicken pieces on a plate to cool. Place the squash and onion pieces in a large pot. Mash some of the vegetables to thicken the soup. Add the chicken stock and spices. Bring to a simmer over medium heat. Discard bones and skin from chicken, cut meat into bite size pieces and add to soup, simmer a few minutes more. Add the teaspoon of lemon juice and adjust the seasoning if need be. Ready to serve.

***if you would like more body to your soup you can add any tiny pasta (1/2 cup dry) to it when you add the chicken stock.