NUTRITION

SERVINGS

INGREDIENTS

1 medium Butternut Squash (approx 900g)

8 ounces Chicken Breast (raw, skinless)

1 cup Nonfat Plain Greek Yogurt

1 cup White Beans (cooked)

1 medium Red Onion

3 cloves Garlic

2 cups Low-Sodium Chicken Broth

1 tablespoon Olive Oil

1/2 teaspoon Ground Nutmeg

Salt and Black Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Peel, seed, and cube the butternut squash. Toss the cubes with half the olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.

• 3

  While the squash roasts, place the chicken breast on a separate baking sheet, drizzle with a little olive oil, season with salt and pepper, and roast in the oven for about 20-25 minutes until fully cooked. Once done, shred the chicken using two forks.

• 4

  In a large pot, heat the remaining olive oil over medium heat. Add the chopped red onion and minced garlic; sauté until softened and fragrant, about 3-4 minutes.

• 5

  Add the roasted butternut squash, shredded chicken, white beans, and low-sodium chicken broth to the pot. Bring the mixture to a simmer and let it cook for an additional 5 minutes to meld the flavors.

• 6

  Remove the pot from heat and stir in the Greek yogurt and ground nutmeg. Using an immersion blender (or transferring to a blender in batches), blend the soup until it reaches a smooth and creamy consistency. If desired, leave a few chunks for texture.

• 7

  Taste and adjust seasoning with salt and pepper as needed. Reheat gently if necessary, but avoid boiling after adding the yogurt to prevent curdling.

• 8

  Ladle the soup into bowls and serve warm.