Roasted Chicken And Butternut Squash Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED CHICKEN AND BUTTERNUT SOUP



Roasted Chicken and Butternut Soup image

Bright butternut squash gives beta-carotene, vitamin C, and fiber to this satisfying homemade soup. Serve it for dinner or-if you can't wait-lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 55m

Number Of Ingredients 10

4 bone-in, skin-on chicken thighs
1 medium butternut squash (about 2 1/2 pounds), peeled, seeded, and diced medium
1 small yellow onion, diced medium
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 cups low-sodium chicken broth or water
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 to 2 tablespoons fresh lemon juice
Fresh cilantro (optional)

Steps:

  • Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together chicken, squash, onion, and oil; season with salt and pepper. Arrange in a single layer and roast until squash and chicken are cooked through, about 30 minutes.
  • Transfer chicken to a plate and let cool. Transfer squash and onions to a medium pot and add broth, cumin, and coriander. Bring to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some vegetables until soup is thick and chunky. Discard skin and bones from chicken; cut meat into small pieces and add to soup. Stir in lemon juice; season to taste with salt and pepper. To serve, top with fresh cilantro, if desired.

Nutrition Facts : Calories 307 g, Fat 13 g, Fiber 5 g, Protein 19 g

ROASTED BUTTERNUT SQUASH SOUP



Roasted Butternut Squash Soup image

Here's a rich soup for an autumn day--winter squash is roasted and pureed and blended into a creamy broth seasoned with cinnamon and roasted coriander.

Provided by Progresso

Categories     Trusted Brands: Recipes and Tips     Progresso®

Time 1h

Yield 4

Number Of Ingredients 15

2 tablespoons butter
2 cups raw winter squash (butternut, hubbard, acorn)
Salt and pepper
2 tablespoons extra-virgin olive oil
½ cup diced onion (1/4-inch)
¼ cup diced celery (1/4-inch)
¼ cup diced carrot (1/4-inch)
1 cinnamon stick
Sea salt and freshly ground pepper
1 (32 ounce) carton Progresso® chicken broth
½ teaspoon ground toasted coriander
Roasted Winter Squash (above)
½ cup half-and-half, if desired*
2 tablespoons toasted pumpkin seeds
½ cup Progresso® plain Panko crispy bread crumbs, toasted light brown in saute pan over medium heat

Steps:

  • To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
  • To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
  • Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
  • Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.

Nutrition Facts : Calories 350.3 calories, Carbohydrate 29.9 g, Cholesterol 26.5 mg, Fat 22.7 g, Fiber 2.3 g, Protein 7.8 g, SaturatedFat 7.2 g, Sodium 1387.9 mg, Sugar 2.7 g

ROASTED CHICKEN AND BUTTERNUT SQUASH SOUP



Roasted Chicken and Butternut Squash Soup image

Make and share this Roasted Chicken and Butternut Squash Soup recipe from Food.com.

Provided by DrGaellon

Categories     Chicken Thigh & Leg

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium butternut squash, peeled and cut into medium dice
1 medium yellow onion, cut into medium dice
4 chicken thighs, bone-in, skin-on
2 tablespoons olive oil
salt, to taste
ground black pepper, to taste
4 cups low-sodium chicken broth
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 -2 tablespoon freshly squeezed lemon juice
fresh cilantro, for garnish

Steps:

  • Preheat oven to 425°F Place squash, onion, and chicken on a baking sheet in a single even layer. Drizzle with olive oil, and sprinkle with salt, and pepper. Toss to coat and roast until the chicken is cooked through and squash is tender, about 30 minutes.
  • Transfer chicken to a plate. When cool enough to handle, remove and discard skin, and tear chicken into bite-sized pieces. Set aside.
  • Meanwhile, place cooked squash and onion in a soup pot with chicken broth. Add the cumin and coriander and bring to a simmer. With a potato masher or wooden spoon, mash up the soup, leaving some chunks of squash. Stir in lemon juice. Return chicken to soup and simmer until heated through. Adjust salt, pepper and lemon if needed. Serve with cilantro for garnish.

ROASTED BUTTERNUT SQUASH SOUP



Roasted butternut squash soup image

James Martin tops his squash soup with crispy pancetta and toasted pine nuts for added texture and a dinner party feel

Provided by James Martin

Categories     Lunch, Soup

Time 50m

Number Of Ingredients 11

70g pack cubetti di pancetta
1 butternut squash , peeled and chopped
1 large onion , chopped
2 garlic cloves , chopped
1 tbsp clear honey
3 rosemary sprigs
600ml chicken stock
150ml white wine
100ml double cream
juice 1 lemon
25g toasted pine nut

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the pancetta in a frying pan and fry until crispy. Set aside. Put the squash, onion and garlic in a large roasting tin. Add the honey and rosemary, then roast for about 30 mins, turning squash halfway through, until cooked, tender and golden brown.
  • Remove tin from the oven, take out the rosemary and discard. Transfer contents of tin to a food processor with the stock, wine, cream and lemon juice. Season, then blend until smooth.
  • Transfer mixture to a large saucepan and reheat. Divide soup between individual bowls and top with a sprinkle of pine nuts and pancetta. Serve with Goat's cheese & rosemary tarts if you like (see Goes well with...').

Nutrition Facts : Calories 342 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.83 milligram of sodium

ROASTED AND CURRIED BUTTERNUT SQUASH SOUP



Roasted and Curried Butternut Squash Soup image

This is my original recipe and can be either vegetarian or meat based. It also freezes well - just thaw, heat and add cream or yoghurt before serving. It's delicious and well worth the extra steps of roasting and pureeing. Enjoy!

Provided by lcpgh

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h40m

Yield 8

Number Of Ingredients 13

1 butternut squash, halved and seeded
2 large onions, peeled and quartered
1 medium head garlic
6 cups vegetable broth
1 bay leaf
1 teaspoon brown sugar
1 teaspoon mild curry powder
½ teaspoon dried oregano
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
salt and pepper to taste
1 cup plain yogurt
¼ cup chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
  • Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
  • Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
  • Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.
  • Remove bay leaf and serve hot. Garnish with fresh parsley if desired.

Nutrition Facts : Calories 142.4 calories, Carbohydrate 31.1 g, Cholesterol 1.8 mg, Fat 1.2 g, Fiber 4.9 g, Protein 4.9 g, SaturatedFat 0.4 g, Sodium 376.8 mg, Sugar 10.1 g

More about "roasted chicken and butternut squash soup recipes"

ROASTED CHICKEN & BUTTERNUT SQUASH SOUP RECIPE - THE …
roasted-chicken-butternut-squash-soup-recipe-the image
Web 2015-03-11 Heat oil in medium saucepan over medium-high heat. Add onion and bell pepper; cook, stirring frequently, for 3 to 5 minutes, or …
From beachbodyondemand.com
3.9/5 (77)
Total Time 38 mins
Category Main Course
Calories 210 per serving
See details


ROASTED BUTTERNUT SQUASH SOUP - COOKIE AND KATE
roasted-butternut-squash-soup-cookie-and-kate image
Web Bring the mixture to a simmer and cook, stirring occasionally, for 15 to 20 minutes so the flavors have a chance to meld. Carefully use your immersion blender to blend the soup completely, then add 1 to 2 tablespoons …
From cookieandkate.com
See details


ROAST CHICKEN WITH BUTTERNUT SQUASH RECIPE - QUICK FROM …
roast-chicken-with-butternut-squash-recipe-quick-from image
Web 2022-01-20 Heat the oven to 450°. Coat the chicken quarters with 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Arrange the chicken quarters, skin-side up, in a large ...
From foodandwine.com
See details


DINNER TONIGHT: ROASTED CHICKEN AND BUTTERNUT SQUASH …
Web 2010-10-12 Directions. Adjust oven rack to middle position and preheat the oven to …
From seriouseats.com
3/5 (1)
Servings 4
See details


ROASTED CHICKEN AND BUTTERNUT SQUASH SOUP - HALE BONE BROTH
Web 2021-10-13 Hello October. Shop the Hanover Farmers Market this weekend to stock up …
From halebonebroth.com
See details


ROASTED GARLIC & BUTTERNUT SQUASH SOUP - RECIPE DETAILS
Web 4 lbs butternut squash; Directions. Roast two garlic heads in 350° F (175° C) oven for …
From fatsecret.com
See details


ROASTED BUTTERNUT SQUASH SOUP (VIDEO) - NATASHASKITCHEN.COM
Web 2022-10-28 Pour the puree into a dutch oven or soup pot and set over medium heat. …
From natashaskitchen.com
See details


SIMPLE ROASTED BUTTERNUT SQUASH SOUP - THE PIONEER WOMAN
Web 2022-11-15 2 lb.. cubed butternut squash. 1. medium onion, halved and sliced into …
From thepioneerwoman.com
See details


TACO SOUP WITH ROASTED CHICKEN AND BUTTERNUT SQUASH
Web 2021-09-22 Preheat oven to 425 degrees. Peel, seed and dice butternut squash into …
From simpleisgourmet.com
See details


SAVORY STUFFED BUTTERNUT SQUASH RECIPE - ALLRECIPES.COM
Web 2022-12-13 Cut butternut squash in half lengthwise and remove the seeds. Place …
From allrecipes.com
See details


THICK AND CREAMY ROASTED BUTTERNUT SQUASH SOUP RECIPE
Web 2020-11-03 DIRECTIONS: Preheat oven to 425 degrees. Line a baking sheet with …
From deedeedoes.com
See details


BUTTERNUT SQUASH + ROASTED CHICKEN SOUP - THE WHOLE SMITHS
Web This Butternut Squash + Roasted Chicken Soup is available exclusively to our Patreon …
From thewholesmiths.com
See details


ROASTED BUTTERNUT SQUASH SOUP WITH CHICKEN BROTH - THE …
Web 2022-01-06 Pre-heat oven to 350 degrees. Scatter butternut squash cubes on a foil …
From thelemonbowl.com
See details


ROASTED BUTTERNUT SQUASH SOUP RECIPE - HEALTHY AND EASY TO MAKE
Web 2019-04-04 Preheat oven to 425 degrees. Place your butternut squash, carrots and …
From brooklynfarmgirl.com
See details


53 COMFORTING SOUP RECIPES FOR ANY SEASON | EPICURIOUS
Web 2022-12-21 Cioppino With Gremolata Toasts. Cioppino is the perfect excuse to buy …
From epicurious.com
See details


CHICKEN-BUTTERNUT SQUASH SOUP - BETTER HOMES & GARDENS
Web 2009-02-01 Directions. Preheat oven to 425 degrees F. In shallow roasting pan combine …
From bhg.com
See details


ROASTED BUTTERNUT SQUASH SOUP WITH COCONUT CREMA
Web 2021-02-05 Remove chicken from the pan but leave the garlic and diced onions. …
From givemeafork.com
See details


ROASTED CHICKEN, BUTTERNUT SQUASH, AND ONION SOUP
Web 2018-11-17 Preheat the oven to 425 degree F with a rack in the middle. Pile the squash …
From karenskitchenstories.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #healthy     #soups-stews     #poultry     #vegetables     #oven     #easy     #roast     #chicken     #stove-top     #dietary     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-calorie     #low-carb     #healthy-2     #low-in-something     #meat     #chicken-thighs-legs     #squash     #equipment     #presentation     #served-hot     #3-steps-or-less     #4-hours-or-less

Related Search