NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups butternut squash

1 cup chicken bone broth

2 tbsp full-fat coconut milk

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

PREPARATION

• 1

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

• 2

  Toss the cubed butternut squash with half of the olive oil and a pinch of salt and pepper, then roast for 25 minutes until tender and caramelized.

• 3

  While the squash roasts, heat the remaining olive oil in a skillet over medium heat and sauté the diced onion and minced garlic until translucent.

• 4

  Season the chicken breast with salt and pepper, then pan-sear in the same skillet for 6-7 minutes per side until golden brown and cooked through.

• 5

  Transfer the roasted squash, sautéed onion mixture, bone broth, coconut milk, and dried thyme to a high-speed blender.

• 6

  Blend on high until the soup is completely smooth and velvety, adding a splash of water if a thinner consistency is desired.

• 7

  Slice the seared chicken breast into thin strips.

• 8

  Pour the soup into a bowl and top with the sliced chicken breast and an extra crack of black pepper.