LYB Chicken and Butternut-Squash Soup

Method

1. Pre heat the oven to 220 degrees. Place chicken, onion, garlic and squash in a baking tray and pour over melted coconut oil making sure everything is coated nicely. Cook for 30 minutes
2. Remove from the oven and place just the chicken on a plate to cool. Pour the juices, onion, garlic and squash into a pot or pan and heat on the hob. Add in the cumin, ground coriander and stock or broth and bring to boiling point. Simmer for 2 minutes. With a potato masher mash up the squash to make a soup texture still leaving chunks. (You can blend it if you like it really smooth)
3. Remove the skin from the chicken and the bones and tear into pieces. Add the chicken pieces to the soup and then mix in the lemon juice and a sprinkle salt and pepper. Serve with a drizzle olive oil on top and a little fresh coriander. You can reheat and keep in the fridge. Enjoy!