Name: Roasted chicken drumsticks with squash soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 serving
Ingredients: 7 oz chicken drumsticks, patted dry; 3/4 tsp salt; 1/4 tsp black pepper; 1/4 tsp garlic powder; 1 tsp olive oil; 1/4 medium yellow onion, diced; 1 clove garlic, minced; 5 oz butternut squash, peeled and cubed; 3/4 cup vegetable broth; 1/4 tsp ground ginger; 3/4 tsp lemon juice; 1/4 cup jasmine rice; 1/3 cup water

Instructions

Prep 20 min · Cook 35 min

Preheat the oven to 425°F. On a sheet pan, toss the drumsticks with half the salt, the black pepper, and the garlic powder. Roast for 20 minutes, flip, and roast for 15 to 20 minutes more until the skin is deep golden and crisp. Done when skin is crisp and opaque in the center, 175°F.
While the chicken roasts, heat the olive oil in a medium pot over medium heat. Sauté the onion for 5 minutes until soft. Stir in the garlic and ginger and cook for 1 minute until fragrant.
Add the butternut squash, vegetable broth, and the rest of the salt to the pot. Bring to a boil, then reduce heat and simmer covered for 15 to 20 minutes until the squash is very tender.
In a small pot, combine the jasmine rice and water. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes, then remove from heat and let rest covered for 5 minutes.
Use an immersion blender to puree the soup until smooth. Stir in the lemon juice. Fluff the rice with a fork. Plate the drumsticks and rice alongside a bowl of the hot soup.

Nutrition

Ingredients

Instructions

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