Roasted Chicken and Butternut Soup Adapted from a Martha Stewart recipe

Roasted Chicken and Butternut Soup Adapted from a Martha Stewart recipe 4 bone-in, skin-on chicken thighs 1 medium butternut squash (about 2 1/2 pounds), peeled, seeded, and diced 1 cup diced leeks (or onion) 1 cup diced celery 2 tablespoons extra-virgin olive oil Coarse salt and ground pepper 4 cups chicken broth 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1/8 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1 to 2 tablespoons fresh lemon juice Directions: Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together chicken, squash, leeks, 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 leeks to a medium pot and add broth and spices. Bring to a simmer over medium-high. Mash some of the squash 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. Serves 4.