Best Roast Butternut Soup, with Roast Chicken Pieces and Broccoli Garnish

If you are are looking for a smooth Pumpkin/Butternut Squash Soup. This is the one
The addition of the large pieces of Roast Chicken just add another dimension
Plus little flavourful slices of broccoli on top
This is a complete meal
I found this soup on better recipes.com a website that sends me emails each morning
It is soup time at the moment and this was a little beauty
For those interested, it is gluten free and also Paleo 

Ingredients:
4 Bone-in, skin-on breasts, chopped into bite-sized pieces
1 Medium Butternut Squash, peeled, seeded, chopped
1 Small Yellow Onion, rough chopped
2 cloves Garlic, peeled and left whole
2 Tablespoon Olive Oil
Sea Salt and Freshly ground black pepper

5 cup Chicken Broth
⅓ tsp Ground Cumin
⅓ tsp Ground Coriander
2 tsp Fresh Lemon Juice


Optional Garnish
Kale  sliced in my case or as I find Kale a little boring
Broccoli broken into florets, just enough to use as a garnish

To prepare broccoli
Slice broccoli thinly, I used a mandolin
Blanch the broccoli in boiling salted water for about 45 seconds
Strain immediately and plunge into cold water, to stop cooking
This will keep the fabulous bright green colour

In a frying pan, on medium heat, add about 1 tablespoon olive oil
add 1 clove of garlic, finely copped with sea salt and about 1 tbs of lemon zest
Just sauté gently for about a minute be careful not to burn the garlic

Throw in blanched broccoli and cook till heated through
Use to garnish soup

Directions:
Preheat the oven to 200C degrees
Place the chicken, squash, garlic, and onion on a baking sheet.
Season the chicken and vegetables with the oil, salt and pepper. 

Bake for 25 minutes.
Remove the chicken and set it aside.

Place the remaining vegetables into a blender with any excess oils.
Add the remaining ingredients, and blend until smooth.
Depending on the size of your blender, you may have to do this in two batches.
Strain through a sieve, into a stock pot and bring into a boil.
There was still some fibre from the squash, I though it needed to go
So I strained it
Reduce to a simmer and return the chicken.
Simmer the soup uncovered for 20 minutes.

If you really want to use kale, stir in it for the last 5 minutes.

Or again my case, I served the soup and topped with Broccoli Slices
Very pretty and tastes fab

Of course I had leftovers
Reheat it very gently, so that the chicken heats through