Butternut Squash and Chicken Soup

Perfect for a winter day...I adapted this from a Martha Stewart Recipe

Ingredients:

• 4 boneless, skinless chicken breasts, cut into chunks
• 1 large Butternut Squash (about 2 1/2 pounds), peeled, seeded, and diced
• 1 large Spanish Onion
• 2 Tbsp. Extra Virgin Olive Oil
• Sea Salt and Ground Pepper to taste
• 4 c. Low-Sodium Chicken Broth
• 1/4 tsp. Cumin
• 1/4 tsp. Ground Coriander
• 1/2 tsp. Garlic Powder
• Juice from 1 lemon

Instructions:

• Preheat oven to 425 degrees
• Toss the chicken, onion and squash in the olive oil, and spread out in a single layer on a rimmed baking sheet or roasting pan (I had to use 2 pans)
• Season with salt and pepper, and roast approximately 30 minutes until chicken is cooked through, and squash is softened
• Transfer the chicken to a plate, and set aside
• Transfer the squash and onions into a stock pot and add the chicken broth and spices
• Let simmer for 15 minutes, and then mash with a potato masher, leaving some chunks
• Add the chicken back, add the lemon juice, and let simmer for another 15-20 minutes.