Best Butternut Soup

I mean it.
I believe this is the best butternut recipe I've had to date.
Of course, it's from Martha.
The ingredients are simple.
It's just about as homemade as you can get.
And the flavor is perfect-warm-you-from-the-inside-out-gonna-have-to-share-with-a-friend-delish!
Whew!
Anyway... as usual, I've tinkered just a smidge but the original recipe is right here at Martha Stewart. The recipe below is with my changed but again, the original recipe is HERE.

Martha has this recipe at about an hour from start to finish.
What You'll Need:
4 bone-in, skin-on chicken thighs
1 medium butternut squash, about 2 1/2 lbs, peeled, seeded, and diced medium.
1 small onion, diced medium
2 T olive oil
salt and pepper
4 c chicken broth or water
1/4 t ground cumin
1 to 2 T fresh lemon juice

What To Do:
Heat oven to 425. In a roasting pan or jelly roll pan layer whole chicken thighs, diced squash, and onion, single layer. Sprinkle with salt, pepper, and oil,

Roast for 30 minutes, no turning necessary.
Let cool for a few minutes and remove chicken thighs to another plate for just a moment to cool further.

In a soup pot add 1/3 of the roasted squash and onion, 4 cups of broth, and 1/4 t cumin and begin to heat over medium heat.

Meanwhile, using a blender or food processor, puree the remaining 2/3 of the squash and add puree to the warming broth.

Add the 4 chicken thighs to the food processor or blender and pulse several times to break up.

Add chicken to the warming broth and heat through.

Right before serving, add lemon juice to taste and serve immediately or...

  as I did, place in a jars to cool and share. 

Hubs likes it! Kiddos like it! I love it!
I meant it! Try this! You won't regret it!

Happy Tuesday!