Recipe: Butternut squash and chicken soup (Spain)

A real central heater for the colder months – autumnal, earthy veg, succulent chicken and warming spice.

Great as a starter or hearty enough to make a meal on its own – enjoy with a glass or two of organic Parés Baltà Blanc De Pacs. 

INGREDIENTS

1 x medium sized butternut squash (peeled, seeded and cubed)

4 x free-range chicken thighs

1 x small onion (finely chopped)

2 x tbsp olive oil

1 x litre of chicken or vegetable stock

1 x large pinch of ground cumin

1 x large pinch of ground coriander

1/4-1/2 tsp of chilli flakes (to taste)

1-2 x tbsp freshly squeezed lemon juice to taste

Salt and pepper

METHOD

1. Pre- heat oven to 220°C and toss chicken thighs, squash, onion and oil together in a roasting dish to ensure an evenly coated layer.
2. Put in oven for about 30 minutes or until chicken and squash are cooked through.
3. Remove chicken and set aside to cool and add remaining roasted ingredients to a large pan with stock, cumin and coriander, then bring to a simmer.
4. Using the back of a spoon break up veg to make a thick and chunky soup.
5. Skin and de-bone chicken, chop and add to soup along with salt, pepper and lemon juice to taste.

That's it – all you need to make it perfect is good quality crusty bread and a bottle or two of Parés Baltà Blanc De Pacs.