NUTRITION

SERVINGS

INGREDIENTS

2 cups butternut squash

1 tsp olive oil

0.5 cup yellow onion

2 cloves garlic

3 oz chicken breast

1.5 cups chicken bone broth

0.5 cup non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground cinnamon

0.13 tsp ground nutmeg

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the cubed butternut squash with olive oil, sea salt, and black pepper, then roast for 25-30 minutes until tender and caramelized.

• 3

  While the squash roasts, place the chicken breast and bone broth in a small pot and simmer over medium heat for 12-15 minutes until fully cooked.

• 4

  Remove the chicken from the pot and roughly chop it, reserving the warm broth.

• 5

  In a small skillet, sauté the diced onion and minced garlic over medium heat until translucent and fragrant.

• 6

  Transfer the roasted squash, sautéed onion and garlic, chopped chicken, and warm bone broth into a high-speed blender.

• 7

  Add the cinnamon and nutmeg, then blend on high speed until the soup is completely smooth and reaches a velvety consistency.

• 8

  Pour the soup into a bowl and stir in the non-fat Greek yogurt to add a final layer of creaminess and protein before serving.