Roasted Chicken and Butternut Squash Soup

This is so delicious...and easy! My friend, Anne, served it for book group lunch and everyone raved. Same thing when I served it to friends for dinner. Yum! I'm already looking forward to the leftovers. Serves 4.

4 bone-in, skin-on chicken thighs
1 med. butternut squash (2 1/2 lbs.), peeled, seeded and diced med.
1 med. onion, diced
2 T. olive oil
Salt and Pepper
4 c. chicken broth
1/4 t. cumin
1/4 t. coriander
1 T. lemon juice
Choice of garnishes: cilantro, fresh herbs, pine nuts, etc.

Heat oven to 425. In roasting pan, toss together chicken, squash, onion, and oil.
Season w/ salt and pepper.
Roast 30 min., or til cooked through
Put chicken on plate to cool.
Transfer squash and onion to soup pot. Add broth, cumin, and coriander.
Bring to a simmer over med-hi heat.
Mash or blend some squash til soup is thick and chunky.
Discard bones and skin from chicken, add meat (cut into bite-size chunks) to soup.
Stir in lemon juice and season w/ salt and pepper to taste.
Heat through and serve with garnishes of choice. (cilantro and pine nuts are good)