NUTRITION

SERVINGS

INGREDIENTS

1.5 cup butternut squash

5 oz chicken breast

1 tbsp olive oil

0.5 cup yellow onion

2 cloves garlic

1 cup vegetable broth

0.25 cup non-fat Greek yogurt

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 large baking sheet with parchment paper.

• 2

  Toss the cubed butternut squash and the chicken breast with olive oil, sea salt, black pepper, and dried thyme until evenly coated.

• 3

  Spread the squash and chicken in a single layer on the baking sheet and roast for 25-30 minutes, or until the squash is tender and the chicken is fully cooked.

• 4

  While roasting, sauté the chopped yellow onion and minced garlic in a large pot over medium heat with a splash of water until translucent and fragrant.

• 5

  Remove the chicken from the baking sheet and set aside to rest; transfer the roasted squash into the pot with the onions.

• 6

  Pour in the vegetable broth and bring to a gentle simmer for 5 minutes to meld the flavors.

• 7

  Use an immersion blender to purée the soup until it reaches a smooth and velvety consistency.

• 8

  Dice the roasted chicken into bite-sized pieces and stir them back into the soup.

• 9

  Remove from heat and swirl in the Greek yogurt for a rich, creamy finish before serving.