There’s something about fall…
The smells, the flavors, the sounds … that we long for.
And now we’re here, knee deep in fall time. What do we with it while it’s here? Do we wrap ourselves up in plaid blanket scarves, sip hot cider, and play in the leaves? Maybe..
But I think most of us will put on slower music, a sort of summer escape, and make soup. Cause everybody knows the comfort of good soup.
This one is Roasted Chicken + Butternut Squash Soup that has a sort of Mexican twist. Prep and prepare with this fall playlist and enjoy the falling of the leaves..
Roasted Chicken + Butternut Squash Soup
- 1 Whole Young Chicken
- 1 Medium Butternut Squash
- 1 Can Great Northern Beans
- 1 Medium Yellow Onion
- 2 Tbsp. Coconut Oil
- 1 Tsp. Garlic Powder
- 1/2 Tsp. Parsley
- 1/2 Tsp. Italian Seasoning
- 1/4 Tsp. Black Pepper
- 1/2 Can Mexican Beer
- 1/4 Tsp. Nutmeg
- 1/4 Tsp.Cayenne Pepper
- 1 Lime
- Remove neck/giblets from chicken and set aside. Rinse chicken under cold water.
- Place chicken in shallow roasting pan on a rack or use the beer can method like I did!
- Chop half of the onion into quarters and place inside and around chicken.
- Rub chicken with coconut oil and sprinkle with garlic powder, parsley, Italian seasoning, black pepper, and salt. Pour water into bottom of roasting pan – about 1/4 inch.
- Bake chicken at 350 degrees for 1-1.5 hrs.
- Put neck/giblets, rest of onion, and water into a large pot and bring to a boil.
- Once boiling, reduce to simmer for 1 hr.
- Peel butternut squash, remove seeds, and dice into small cubes.
- Remove and throw away neck/giblets from pot of water and add squash. Bring to a boil.
- Once boiling, reduce to simmer for 1/2 hr.
- Remove chicken and cool. Once cooled, shred and add to the soup. (I found that the dark meat was plenty, so I saved the breasts to be used for something else!)
- Add beans, nutmeg, cayenne, small bunch of cilantro, and more salt. Allow all ingredients to simmer together for 1/2 hr.
- Squeeze lime into the soup just before serving.
You can certainly make this recipe easier by using prepackaged chicken thighs or breasts. Serve with more lime and cilantro. Also pairs great with Mexican beer and tortilla chips!
Do you have any go-to fall songs I should add?