Ingredients
- 1 large butternut squash, halved lengthwise and seeded
- 2 medium green squash, cut into chunks
- 2–3 carrots, cut into chunks
- 1 large Spanish onion, quartered
- 6 garlic cloves
- Olive oil, for drizzling
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp garlic powder
- Salt and coarse black pepper, to taste
- 1 large package chicken bones
- 4 cups chicken broth
- 2 cups water
- ¼ tsp thyme (optional)
- 2–3 Tbsp fresh parsley, chopped (optional)
Directions
- Place the butternut squash cut-side down on a sheet pan and arrange the green squash, carrots, onion, and garlic around it.
- Drizzle the vegetables with olive oil and season with the onion powder, paprika, garlic powder, salt, and coarse black pepper.
- Roast at 425°F. Remove the smaller vegetables after approximately 25 minutes, then continue roasting the butternut squash for 40–50 minutes total, until very soft.
- Scoop the roasted butternut squash into a pot with the remaining roasted vegetables.
- Place the chicken bones in a mesh cooking bag and add them to the pot. Pour in the chicken broth and water, then add the thyme, if using.
- Bring to a boil, then lower the heat and simmer for 45–60 minutes.
- Remove the mesh bag with the chicken bones, then blend the soup until completely smooth and velvety.
- Stir in the fresh parsley, if using. Taste and adjust the salt and coarse black pepper as needed. 🔥
