A recent issue of Martha Stewart's Everyday Food had a whole section on soups made out of pre-roasted vegetables. I wondered, is it really worth the effort? Isn't one of the things I love about soup that you can do it all in one pot, in a very few steps? But then I happened to have in the fridge both leftover roasted chicken, and leftover roasted squash, so I threw them together along with a few other things and discovered, oh yes, as usual, Martha knows what's good. She has a recipe for a roasted chicken and squash soup too, but hers is creamy and has quite different ingredients beyond the chicken and squash. I might try it some day, but it'll be a long time before I'm tired of this one!
The chicken and squash can be roasted up to several days in advance. The actual soup cooking on this is super fast.
Roasted Chicken and Squash Soup
6 cups stock
3 leeks, sliced into 1/4" rounds
1 butternut squash, peeled, cubed, and roasted with olive oil, salt and pepper until very tender and beginning to brown (30-45 minutes at 350)
1 chicken leg, roasted with salt and pepper (30-45 minutes at 350)
1 bunch swiss chard, chopped
1 T olive oil
Saute the leeks in the olive oil until the begin to brown, about 10 minutes. Add the stock and bring to a boil. Add the chicken and squash and return to a boil. Add the swiss chard and simmer 10 minutes.